Name: Quick tomato soup with cheesy garlic dippers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 400g can cherry tomatoes; 1 tbsp caster sugar; 100ml vegetable stock; dash each Tabasco and Worcestershire sauce; 2 tbsp mascarpone; few torn basil leaves (optional); 1 medium ciabatta roll, halved; 1 garlic clove halved; 125g ball mozzarella cheese, shredded

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Quick tomato soup with cheesy garlic dippers

Quick tomato soup with cheesy garlic dippers

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.7 out of 5.49 ratingsRate

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Everyone needs a trusty tomato soup recipe - and this one costs less than a pound per serving

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Easy baked pears with amaretti

A star rating of 4.2 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

400g can cherry tomatoes
1 tbsp caster sugar
100ml vegetable stock
dash each Tabasco and Worcestershire sauce
2 tbsp mascarpone
few torn basil leaves

(optional)

For the dippers

1 medium ciabatta

roll, halved
1 garlic clove

halved
125g ball mozzarella

cheese, shredded

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Nutrition: per serving

kcal414
fat22g
saturates13g
carbs38g
sugars15g
fibre3g
protein19g
salt2.13g

Method

step 1

Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
step 2

Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.

RECIPE TIPS

USE UP MASCARPONE: PEA & MINT PASTA FOR 2

Cook 200g/7oz pasta following pack instructions, adding 140g/5oz frozen peas for the final 3 mins of cooking time. Drain, reserving 2 tbsp of the cooking water, and tip back into the pan with 100g/4oz mascarpone, a handful chopped mint, reserved cooking water and some seasoning. Mix well.

Recipe from Good Food magazine, March 2011

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A star rating of 4.7 out of 5.49 ratings

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