Tomato soup with tear & share cheesy bread

Tomato soup with tear & share cheesy bread

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(2 ratings)

Prep: 20 mins Cook: 30 mins Plus rising

Easy

Serves 4
Use a packet mix to rustle up your own cheat's garlic bread to serve alongside classic and creamy tomato soup

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal786
  • fat46g
  • saturates26g
  • carbs67g
  • sugars12g
  • fibre6g
  • protein28g
  • salt3.8g
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Ingredients

  • 500g pack ciabatta bread mix (we used Wright's)
  • 100g garlic butter, at room temperature (we used Lurpak)
  • 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

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

  • 175g grated cheddar or mozzarella, or a mixture
  • a little oil, for greasing
  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 1 carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 x 400g cans plum tomatoes
  • 1 vegetable stock cube
  • 100g half-fat crème fraîche
  • pinch of sugar (optional)
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  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.

  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.

  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.

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Comments (7)

soaph's picture

Absolutely delicious, and very fi!!ing. It certainly hits the mark for a mid-week supper. The kids thought it was Heinz :-)

lizlemur's picture

sounds delicious but at 786 calories a portion and a high amount of fat it is hardly a healthy family meal

Yenwa's picture

I just made the bread and it turned out really well. Melt the butter so you can spread it easily. Thanks for a simple and delicious recipe!

caroca's picture

I just made the soup, which was really easy and very tasty! I added cream cheese instead of creme freche which worked a treat.

Hawie's picture
5

The soup's great, really quick and easy, but the bread is even better! I use the Really Garlicky Co's garlic butter and it's ideal. I'm not too scientific about quantities, spread the butter, sprinkle the oregano, then the cheese (I use Tesco grated pizza mix) and away you go. It is utterly delicious and so easy - you just have to think ahead a little to allow rising time. It's wonderfully easy for the kids to make too!

janet64's picture

10/10 for a quick soup. Everyone loved it, be careful on the garlic

Questions (2)

Hawie's picture
5

If I wanted to freeze this bread before cooking, would I do so before or after the rise?

goodfoodteam's picture

Thank you for your question. We would not suggest freezing this particular bread before cooking. Usually if you want to freeze bread dough, it's good to do so once made and risen. It can then be defrosted, shaped and risen before cooking. This would not work on this shaped dough. If you do want to freeze, we'd suggest doing so once cooked and cooled.

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