Tomato soup with cheesy toasted sandwich dippers

May 13, 2019 (Last Updated: May 6, 2019)
Tomato soup with cheesy toasted sandwich dippers

The perfect winter indulgence…

Tomato soup with cheesy toasted sandwich dippers

Serves: 3 - 4
Total Time: 1 hr



  • 10 – 12 ripe tomatoes, chopped evenly
  • 4 garlic cloves, peeled
  • 2 shallots, peeled and chopped
  • 1 fresh chilli, chopped
  • 1 tsp mixed dried herbs
  • 1 tsp cayenne pepper
  • 1 tsp balsamic vinegar
  • 250ml (1 cup) vegetable stock
  • 125ml (½ cup) fresh cream, warmed
  • salt and freshly ground black pepper, to season
  • fresh basil leaves, to serve

  • 8 slices thickly cut white bread
  • butter, to spread
  • mustard and mayonnaise, to spread (we used Maille Dijonnaise)
  • 130g Monterey Jack cheese, sliced (find at
  • 130g smoked Cheddar cheese, sliced
  • 50g feta cheese, crumbled



Preheat the oven to 180°C.


For the tomato soup, combine the tomatoes, garlic, shallots, chilli, mixed herbs and cayenne pepper in a baking tray, then roast for 30 – 40 minutes in the preheated oven. Remove from oven, transfer to a pot and add the balsamic vinegar, vegetable stock and fresh cream. Blitz the mixture with a stick blender. Season, to taste, and keep warm.


To make the sandwiches, butter each slice of bread, then spread with the mustard and mayo/Dijonnaise. Arrange the three cheeses equally on 4 slices of bread, then top with the remaining 4 slices to make 4 sandwiches.


Toast the sandwiches in a large non-stick frying pan over medium heat, 5 – 10 minutes per side, until the cheese melts and the bread is golden brown.


Serve the tomato soup with the cheesy toasted sandwich dippers alongside.

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