The BBC Good Food logo
Tomato soup with tear & share cheesy bread

Tomato soup with tear & share cheesy bread

By
Rating: 5 out of 5.8 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal786
fat46g
saturates26g
carbs67g
sugars12g
fibre6g
protein28g
salt3.8g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content