Roasted Tomato Soup with Cheese Toasties

Ingredients

• 500ml Massel liquid vegetable stock
• 750g mixed tomatoes (mix of roma and cherry tomatoes)
• 2 red capsicums, deseeded and cut into large wedges
• 1 brown onion, peeled and cut into wedges
• 1 garlic bulb
• 1 ½ tsp paprika
• 1 tsp cumin
• ¼ cup extra virgin olive oil
• ¼ cup concentrated tomato paste
• 8 slices pane di casa, buttered
• 1 ½ cups grated perfect melt cheese
• ¼ cup basil pesto
• ¼ bunch basil leaves

Method

1. Preheat the oven to 230C/210C fan-forced. Line a large tray with baking paper.

2. Quarter roma tomatoes and halve cherry tomatoes and arrange on the tray with onion and garlic bulb. Sprinkle with spices and drizzle with oil. Bake for 40 minutes or until slightly charred on the edges.

3. Transfer mixture to a blender. Pour in Massel vegetable stock and paste and blitz until smooth.

4. Meanwhile, divide cheese amongst 4 slices of pane di casa and enclose to make 4 sandwiches. Toast in a sandwich press until melted Divide soup amongst bowls. Swirl with pesto, top with cracked pepper, basil and serve with melted toastie for dipping.