Creamy tomato soup with cheese and Marmite dippers
Check out our tomato soup recipe with cheesy marmite sourdough dippers. This easy vegetarian soup is enough to serve four and ready in 30 minutes
- 25g butter
- 1 onionroughly chopped
- 1 stick celeryroughly chopped
- 2 cloves garlicroughly chopped
- 400g tin chopped tomatoes
- 1 tbsp tomato ketchup
- 750ml vegetable stock
- ground white pepper
- 1 tbsp creamed horseradish
- 100ml double cream
DIPPERS
- 4 long slices sourdough
- 100g cheddarsliced
- Marmite
- softened for spreading butter
Nutrition: per serving
- kcal569
- fat33.9g
- saturates20.3g
- carbs45.5g
- sugars11.1g
- fibre4.6g
- protein18.2g
- salt2.5g
Method
step 1
Melt the butter in a pan and gently cook the onion and celery for 10 minutes or until softened. Add the garlic and cook for 2 minutes. Tip in the tomatoes, ketchup, stock, a pinch of salt and plenty of white pepper. Bring to a simmer and cook for 20 minutes.
step 2
While the soup cooks, make sandwiches with the cheddar and sourdough, spreading a thin layer of Marmite on one side. Butter the outsides of the sandwiches then fry in a large frying pan until golden. Cut into fingers.
step 3
Stir the horseradish and cream into the soup, heat gently, then use a stick blender to blend until smooth. Pour into bowls and serve with the dippers.
