Creamy Tomato soup & Roosterbrood with Jason’s Creek Classic Red 2021
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients for the Soup:
• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 can (400g) chopped tomatoes
• 500g fresh tomatoes, quartered
• 2 cups (500ml) vegetable stock
• 1 tsp sugar
• Salt & pepper, to taste
• ½ cup (125ml) fresh cream or full cream milk
• Handful of fresh basil or parsley (optional)
Ingredients for the Toasted Cheese Sandwiches
• 8 slices of bread (white, sourdough or wholewheat)
• 2 cups grated cheddar cheese (or your favourite melting cheese)
• 2 tbsp butter, softened
• Optional: mustard, tomato slices or caramelised onion
Instructions to make the Soup:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5–7 minutes until soft and translucent.
- Add garlic and tomato paste. Stir for 1–2 minutes until fragrant.
- Add chopped canned tomatoes and fresh tomatoes. Stir well.
- Pour in the vegetable stock, add sugar, salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Use a stick blender (or regular blender) to puree the soup until smooth.
- Stir in the cream. Taste and adjust seasoning. Warm gently for another 2–3 minutes.
- Garnish with fresh basil or parsley before serving.
Make the Toasted Cheese Sandwiches:
- Butter one side of each slice of bread.
- Place cheese on the unbuttered side of half the slices. Add extras like mustard or tomato if using.
- Top with the other bread slices, buttered side facing out.
- Heat a pan over medium heat. Toast the sandwiches for 3–4 minutes per side until golden brown and the cheese is melted.
- Slice and serve warm with the soup.
Serving Suggestion:
Ladle the hot soup into bowls, add a drizzle of cream or swirl of pesto if desired, and serve with a toasted sandwich on the side. Dip and enjoy!
