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Tomato soup with cheese & Marmite toast New-recipe-icon

Pair up an epic combination of tomato soup and a cheese toastie to make this flavour-packed meal in just 25 minutes. It makes a comforting supper or starter

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 388
  • Carbohydrates 41
  • Saturated Fat 6
  • Sugar 13
  • Protein 21
  • Fat 14
  • Fibre 5
  • Salt 1.9

Nutrition per serving

  • Calories 388
  • Carbohydrates 41
  • Saturated Fat 6
  • Sugar 13
  • Protein 21
  • Fat 14
  • Fibre 5
  • Salt 1.9

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, roughly chopped
  • 1 tsp dried oregano
  • 1 garlic clove, chopped
  • 1 small bunch basil, leaves picked
  • 400g can plum tomatoes
  • 2 slices of crusty bread, toasted
  • 2 tsp Marmite
  • 50g parmesanor vegetarian alternative, grated

Method

  1. Heat the oil in a saucepan over a medium heat, add the onion with a big pinch of salt and cook until softened, around 5 mins. Add the oregano, garlic and basil and cook for 1 min longer, then tip in the plum tomatoes. Fill the can halfway up with water and add to the pan. Leave to simmer for 10 mins, then blitz with a hand blender. Season.

  2. Meanwhile, heat the grill to high. Spread the toast with Marmite, then top with grated parmesan, put onto a baking sheet and grill for 3-5 mins until golden. Spoon the soup into two bowls and top with the slices of cheesy Marmite toast. Grind over some black pepper to serve.

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