Tomato soup with cheese & Marmite twists

Tomato soup with cheese & Marmite twists

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(12 ratings)

Prep: 25 mins Cook: 25 mins


Serves 4
A comforting childhood favourite - make up a batch and keep in the freezer for a quick supper

Nutrition and extra info

  • Soup can be frozen without cream
  • Vegetarian


  • kcal912
  • fat73g
  • saturates35g
  • carbs54g
  • sugars18g
  • fibre4g
  • protein14g
  • salt2.06g
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    For the cheese and marmite twists

    • 50g Red Leicester or cheddar



      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    • 1 ready-to-use sheet puff pastry
    • 2 tsp Marmite (if you don't like Marmite use a little mustard instead)

    For the soup

    • 1 large onion



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 8 large tomatoes



      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 400ml vegetable stock
    • 4 tbsp tomato ketchup
    • ½ tsp dried oregano



      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • 300ml double cream


    1. Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.

    2. Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.

    3. Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.

    4. Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.

    5. Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don’t boil vigorously as the cream could curdle. Ladle into bowls and serve with the Cheese & Marmite straws.

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    Comments (15)

    kookycook123's picture

    just made this soup with a mixture of tomatoes from my greenhouse, skin and all, liquidized before adding a little cream and ground black pepper, has been a huge hit with kids

    aghorsley's picture

    I made both the soup and the twists and both were very successful. I didn't have any cream, so added some red lentils and used milk instead. I cooked the tomatoes with their skin and seeds then seived the soup to make it nice and smooth - it was worth the extra effort.

    catie74's picture

    The kids loved the cheese and marmite twists, but hated the soup. Dreadful pink colour and too much cream. Won't make the soup again, but the twists have become a popular thing

    cathjames20's picture

    Forgot to add the ketchup, however the girls loved making it, especially the twists, and even without the ketchup the soup was really tasty. Will bear in mind the tip using puree for future, if only to give it a better colour

    elizabeth1965's picture

    When I added the cream the soup went an unappetising shade of pink.
    Tastes like hot Marie rose sauce too - that would be the ketchup.
    Threw it out.
    The star ratings are for twists..very tasty.

    maryechappell's picture

    This soup is so quick easy & tasty, no need to skin or deseed tomatoes just chop, I prefer to liquidise mine. The ketchup adds to the great flavour. Made it a lot especially when not much time!

    minicoopergirl's picture

    The rating is only for the savoury cheese straws. These needed a longer cooking time more like 10/15mins in my fan oven and a slightly higher setting. Have not paid too much attention to the recipe, although people have not rated it well. But will add these cheese straws with (my) tomato soup when entertaining for something different.

    mojojojo0's picture

    Made this, but instead of using ketchup, which just seems all wrong, I used tomato puree, with about half a teaspoon of sugar to take the edge off. It was simply wonderful, one of the best tomato soups I've ever had.

    jennji's picture

    Didn't make the soup only made the twists and the kids and OH loved them. Very quick and easily even the kids were able to help. I will definitely make this again.

    dashasz's picture

    We loved this as late-lunch/dinner. Only made more than 4 serves, because it is really terse. Anyways, it is really delicious.

    ickleb2001's picture

    I done everything the recipe said but i did give it all a quick blend before adding the cream. My man and my parents loved it.

    Everyone, the 4 year old and the adults loved the marmite twists and i made some into swirls. A different but great addition to the soup :)

    lisapidgeon's picture

    This recipe is yummy. I leave the skins on the tomatoes. I add some red lentils with the stock instead of using cream. At the end I liquidise with one of those handheld thingymajigs. Very heart warming and healthy plus my kids absolutely love it!

    yogaposer's picture

    Something isnt right about this recipe, as Barbara metioned it does not say if you skin tomatoes first or do you seive or liquidise the whole thing at the end ?

    yellowrose852's picture

    I only made the twists but OMG are they lovely!

    anton4joe3's picture

    As yet I have not tried the recipe but the soup looks smooth to me and nowhere in the recipe does it mention liquidising and sieving?

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