Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal786
- fat46g
- saturates26g
- carbs67g
- sugars12g
- fibre6g
- protein28g
- salt3.8g
Ingredients
- 500g pack ciabatta bread mix (we used Wright's)
- 100g garlic butter, at room temperature (we used Lurpak)
- 2 tsp dried oregano
Oregano
or-ee-gar-noClosely 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
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 carrot, chopped
Carrot
ka-rotThe 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
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
Method
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.
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.
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.
Comments, questions and tips