Ingredients

The following ingredients have 6 Servings
  • 1 tbsp. olive oil
  • 1 large onion (peeled and chopped)
  • 3 cloves of garlic (peeled and roughly chopped)
  • 1 medium sweet potato (peeled and chopped)
  • 1 large red bell pepper (deseeded and chopped)
  • 32 oz (3 x 400ml) tinned/canned chopped tomatoes in juice
  • 1 cup (240ml) vegetable stock
  • 1 tbsp. tomato puree
  • 1 tbsp caster sugar
  • 4 tbsp. double/heavy cream
  • salt and pepper
  • 6 Slices thick cut bread
  • 1.5 packed cups (150g) mature cheddar cheese (grated)
  • 6 shakes of Worcestershire sauce
  • 3 tbsp fresh basil (chopped (ideally chop it just before serving))

Instruction

  • Heat the oil in a large saucepan and add in the onions. Cook on a low heat for 5-6 minutes until the onions are soft and translucent.
  • Add in the garlic, sweet potato and red pepper and cook for 2 minutes.
  • Add in the tins of tomatoes, stock, tomato puree and sugar. Bring everything to a gently bubble, then simmer for 20 minutes, stirring every so often, until the sweet potato is tender.
  • Whilst the soup is simmering, lightly toast your bread on both sides under the grill.
  • When lightly browned, split the grated cheese between the slices of toast and add a shake or Worcestershire sauce to each piece.
  • Place the toast back under the grill until melted and bubbling.
  • At this point your soup should be ready. Turn off the heat and blend the soup using a hand blender. Stir in the cream and season to taste with salt and pepper.
  • Split the soup between 6 bowls and serve with the cheese on toast. Sprinkle the cheese on toast with the chopped basil right before serving.