• 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 woolworths.co.za)
    • 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com