Tomato soup with cheese & Marmite twists

A comforting childhood favourite – make up a batch and keep in the freezer for a quick supper

  • Prep:25 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 912
  • fat 73g
  • saturates 35g
  • carbs 54g
  • sugars 18g
  • fibre 4g
  • protein 14g
  • salt 2.06g


  • 50g Red Leicester or cheddar
  • 1 ready-to-use sheet puff pastry
  • 2 tsp Marmite (if you don't like Marmite use a little mustard instead)
  • 1 large onion
  • 2 tbsp olive oil
  • 8 large tomatoes
  • 400ml vegetable stock
  • 4 tbsp tomato ketchup
  • ½ tsp dried oregano
  • 300ml double cream


A few golden rules
Be strict with food hygiene. Get kids to wash their hands before cooking and during preparation. Always supervise when children are working with the hob, electrical equipment and sharp knives. Use oven gloves when taking food in and out of the oven.


  1. Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.

  2. Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.

  3. Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.

  4. Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.

  5. Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don’t boil vigorously as the cream could curdle. Ladle into bowls and serve with the Cheese & Marmite straws.

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