Tomato Soup with Toasts
Member recipe

Tomato Soup with Toasts

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Serves 4

East yummy soup

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  • 25g butter
  • 1 onion, roughly chopped
  • 1 stick celery, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 400g tin chopped tomatoes
  • 1 tbsp tomato sauce
  • 750ml vegetable stock
  • 1 tbsp creamed horseradish
  • 75ml light evaporated milk
  • 8 slices white bread
  • 4 slices emmenthal
  • 4 slices ham


    1. Melt butter ina large saucepan and cook the onion and celery for about 8 minutes until softened. Add the garlic and cook for a further minute. Tip in the tomatoes, sauce and stock, and season well. Bring to the boil, then simmer for 15 minutes. Whizz until smooth.
    2. Return to the saucepan, stir in the horseradish and light evaporated milk and heat gently (do not boil).
    3. Toast the bread then make 4 sandwiches with the ham and cheese. Cut into solder soldiers and serve with soup.

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