Name: Easy Roasted Tomato Soup With Cheesy Dippers
Ingredients: TOMATO SOUP; 1 - 1.5 kg ripe tomatoes; 4 tbsp NOMU Extra Virgin Olive Oil; 1 brown onion or 2 shallots peeled and sliced into wedges or chunks; 1 carrot, peeled and roughly chopped; 1-2 cloves garlic, whole, peeled; 2 tbsp NOMU Vegetable or Chicken Stock, stirred into 1 litre of boiling water; NOMU Sea Salt; NOMU Black Pepper; 1 tbsp sugar, or to taste; Fresh or deep-fried basil to serve; CHEESY DIPPERS; 200g of your favourite melting cheese, grated (we used mozzarella, the cheaper one, not expensive Buffalo mozzarella); 8 slices of your favourite bread (we love ciabatta or sourdough bread); 1 tbsp NOMU Extra Virgin Olive Oil; 1 tbsp butter

Easy Roasted Tomato Soup With Cheesy Dippers

TOMATO SOUP

1 - 1.5 kg ripe tomatoes

4 tbsp NOMU Extra Virgin Olive Oil

1 brown onion or 2 shallots peeled and sliced into wedges or chunks

1 carrot, peeled and roughly chopped

1-2 cloves garlic, whole, peeled

2 tbsp NOMU Vegetable or Chicken Stock, stirred into 1 litre of boiling water

NOMU Sea Salt

NOMU Black Pepper

1 tbsp sugar, or to taste

Fresh or deep-fried basil to serve

CHEESY DIPPERS

200g of your favourite melting cheese, grated (we used mozzarella, the cheaper one, not expensive Buffalo mozzarella)

8 slices of your favourite bread (we love ciabatta or sourdough bread)

1 tbsp NOMU Extra Virgin Olive Oil

1 tbsp butter

DIRECTIONS

Preheat the oven to 180°C.

Quarter the tomatoes and remove the core. Place the tomatoes on a roasting tray, skin side down so that they don't get burnt. Add the onions and whole garlic and drizzle with generous glugs of olive oil and season with sea salt. Roast for 20-30 minutes until the tomatoes have softened, released their juices and are slightly caramelised. (If any skins have charred too much, simply peel them off and discard.)

Carefully tip the tomatoes, onion and garlic and all the cooking juices into a blender or food processor and whizz until nice and smooth. Take care not to burn yourself or to overfill the blender. Pour into a heavy-based pot over medium heat and add the prepared vegetable stock. Season with salt and pepper and add sugar to taste just to balance the tartness of the tomatoes. Simmer for 15 minutes. Garnish with basil just before serving.

Make the cheesy dippers while your soup is simmering. Butter each slice of bread and place 4 slices, buttered side down on a breadboard. Top each slice generously and evenly with grated cheese. Top with the remaining 4 slices of bread, buttered side on the outside. Heat the olive oil and butter in a heavy-based pan over low to medium heat and gently fry the sandwiches until the cheese has melted and the bread is deliciously golden brown on both sides. Slice into soldiers and serve immediately with the soup. Essential to dip the Cheesy Dippers in your soup! Trust us!