Tomato soup with cheese & Marmite twists

Tomato soup with cheese & Marmite twists

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(12 ratings)

Prep: 25 mins Cook: 25 mins

Easy

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

Nutrition:

  • kcal912
  • fat73g
  • saturates35g
  • carbs54g
  • sugars18g
  • fibre4g
  • protein14g
  • salt2.06g
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Ingredients

    For the cheese and marmite twists

    • 50g Red Leicester or cheddar
      Cheddar

      Cheddar

      Ched-ah

      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
      Onion

      Onion

      un-yun

      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
      Tomato

      Tomato

      toe-mart-oh

      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
      Oregano

      Oregano

      or-ee-gar-no

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

    • 300ml double cream

    Method

    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, questions and tips

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    kookycook123
    31st Aug, 2013
    4.05
    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
    30th Nov, 2012
    5.05
    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
    18th Nov, 2012
    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
    4th Jan, 2012
    4.05
    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
    19th Dec, 2011
    2.05
    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
    23rd Sep, 2011
    5.05
    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
    5th Aug, 2011
    5.05
    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
    1st Aug, 2011
    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
    18th May, 2011
    4.05
    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
    19th Mar, 2011
    5.05
    We loved this as late-lunch/dinner. Only made more than 4 serves, because it is really terse. Anyways, it is really delicious.

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