Name: Tomato soup with tear & share cheesy bread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 500g pack ciabatta bread mix (we used Wright's); 100g garlic butter at room temperature (we used Lurpak); 2 tsp dried oregano; 175g grated cheddar or mozzarella or a mixture; a little oil for greasing; 1 onion chopped; 1 carrot chopped; 2 x 400g cans plum tomatoes; 1 vegetable stock cube; 100g half-fat crème fraîche; pinch of sugar (optional)

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Tomato soup with tear & share cheesy bread

Tomato soup with tear & share cheesy bread

Lucy Netherton

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

Plus rising

A star rating of 4.8 out of 5.11 ratingsRate

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Use a packet mix to rustle up your own cheat's garlic bread to serve alongside classic and creamy tomato soup

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g pack ciabatta bread

mix (we used Wright's)
100g garlic butter

at room temperature (we used Lurpak)
2 tsp dried oregano
175g grated cheddar or mozzarella

or a mixture
a little oil

for greasing
1 onion

chopped
1 carrot

chopped
2 x 400g cans plum tomatoes
1 vegetable stock

cube
100g half-fat crème fraîche
pinch of sugar

(optional)

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Nutrition: per serving

kcal786
fat46g
saturates26g
carbs67g
sugars12g
fibre6g
protein28g
salt3.8g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over 75g of the garlic butter and half the oregano, then sprinkle the cheese and roll up like a Swiss roll.
step 2

Cut into 8 even slices and transfer to a well-greased round 23cm tin and arrange 7 round the outside, 1 in the middle. Brush with any leftover butter. Cover with oiled cling film and leave in a warm place to puff up while you make the soup. Once doubled in size, bake bread for 25-30 mins.
step 3

Heat the remaining garlic butter in a pan until foaming. Add the onion and carrot, and cook until softened. Pour in the tomatoes, crumble over the stock cube, add the remaining oregano and simmer for about 20 mins, then stir in the crème fraîche. Blend and season – it may need a pinch of sugar if it tastes slightly acidic. Add enough boiling water for a good soup consistency and keep on a gentle heat until the bread is done.

Recipe from Good Food magazine, March 2013

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A star rating of 4.8 out of 5.11 ratings

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