175g(6.2 oz) approx. 1 medium peeled sweet potatochopped into small chunks
1large red pepperdeseeded and chopped
3 x400 g(3 x 14 oz) tins of chopped tomatoes in juice
300ml(1 ¼ cups) hot vegetable stock(use bouillon for gluten free)
1tbsptomato pureepaste for US
1tbspcaster sugar
4piecesbreaduse gluten-free bread if needed
75g(⅔ cup) Gruyere cheesegrated
6slicesstreaky bacon
5tbspdouble (heavy) cream
¼tspsalt
¼tsppepper
1tbspfinely chopped fresh parsley
Instructions
Heat the oil in a large saucepan and add in the onions. Cook on a low heat for 5-6 minutes until the onions soften. 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.
1 tbsp olive oil, 1 large onion, 3 cloves of garlic, 175 g (6.2 oz) approx. 1 medium peeled sweet potato, 1 large red pepper, 3 x 400 g (3 x 14 oz) tins of chopped tomatoes in juice, 300 ml (1 ¼ cups) hot vegetable stock, 1 tbsp tomato puree, 1 tbsp caster sugar
Bring the soup to a gently bubble, then simmer for 20-25 minutes, stirring every so often, until the sweet potato is soft.
Whilst the soup is simmering, lightly toast the bread on one side. Take out of the grill and sprinkle the cheese on two of the slices (so the cheese is on top of the crisp side). Top with the bacon and place the other two slices on top, with the toasted side facing inwards. Place back under the grill and cook on a low heat until browned, then turn over and cook the other side. The cheese should melt during this time. Take the toasties out and cut each toastie into small, bitesize pieces.
Your soup should now be ready. Turn off the heat and blend the soup using a hand blender. Stir in all but 1 tbsp of the cream and season with half the salt and pepper. Taste and season with a little more if needed.