32oz(3 x 400ml) tinned/canned chopped tomatoes in juice
1cup(240ml) vegetable stock
salt and pepper
Basil Cheese on Toast:
6Slicesthick cut bread
1.5packed cups(150g) mature cheddar cheesegrated
6shakes of Worcestershire sauce
3tbspfresh basilchopped (ideally chop it just before serving)
Heat the oil in a large saucepan and add in the onions. Cook on a low heat for 5-6 minutes until the onions are soft and translucent.
Add in the garlic, sweet potato and red pepper and cook for 2 minutes.
Add in the tins of tomatoes, stock, tomato puree and sugar. Bring everything to a gently bubble, then simmer for 20 minutes, stirring every so often, until the sweet potato is tender.
Whilst the soup is simmering, lightly toast your bread on both sides under the grill.
When lightly browned, split the grated cheese between the slices of toast and add a shake or Worcestershire sauce to each piece.
Place the toast back under the grill until melted and bubbling.
At this point your soup should be ready. Turn off the heat and blend the soup using a hand blender. Stir in the cream and season to taste with salt and pepper.
Split the soup between 6 bowls and serve with the cheese on toast. Sprinkle the cheese on toast with the chopped basil right before serving.
Can I make it ahead?Yes, you can make the soup ahead, then quickly cool, cover and refrigerate for up to 2 days. Reheat in a saucepan until piping hot. I wouldn't recommend making the cheese on toast ahead - it taste so much better when eaten fresh.Can I freeze it?Yes. Quickly cool, cover and freeze the soup - ideally in individual portions. Defrost in the refrigerator overnight, then reheat in a pan until piping hot. As above, make the cheese on toast right before serving.Can I scale this recipe down for fewer servings?Yes, you can scale the recipe down using the same ratios. The soup freezes well though, so if you stick to the ratios in the recipe, you can freeze the rest for later.Nutritional Information is approximate, per serving, including cheese on toast.