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August 5, 2015
I have been dying! I mean dying to make this! (ok not literally dying, but if you were dying from some sort of winter flu this would definitely make you feel better).
I was exposed the other day for buying ready-made soup from woolies. Don't fault me, I'm only human! (when I take the day off from being wonder women of course)
So to prove that I still got it, I made my own soup from scratch!
1 packet of Italian plum tomatoes
1/2 yellow onion
2 cloves of garlic
1 teaspoon mixed herbs
4 tablespoons of olive
2 1/2 cups of vegetable/ chicken stock
2 slices of brown bread
2 tablespoons of mature cheddar
Salt and Pepper
Preheat the oven to 140 degrees
Slice the tomtoes in half and place in a bowl, drizzle 2 tablespoons of olive oil over the tomatoes and add a generous sprinkling of salt and pepper.
Line a roasting tray with baking parchment and place the tomatoes cut side down.
Bake in the oven for 1 hour, after an hour remove the skins from the tomatoes and place back in the oven for another 30 minutes.
During the tomatoes final 30 minutes add the remaining olive oil to a deep pot and gently fry chopped onion and garlic until soft.
Add mixed herbs and cook until fragrant.
Add the stock and bring to the boil, then let simmer for 15 minutes.
Take the tomatoes out of the oven and place them in the pot, gently break apart and let cook for a further 30 minutes (on a low heat).
To get a super smooth consistency whizz it all up with a hand blender.
Add a dollop of yoghurt, salt, pepper and some tabasco.
In a hot pan, place a teaspoon of butter and let it melt and bubble.
Take 2 slices of bread, on one add cheese and place the other on top to form a sandwich.
Place the sandwich in the pan and let cook until the cheese melts and the bread is golden brown (about 2 minutes each side).
Make enough sandwiches for everyone and served them on the side of the soup.
Happy Cooking x
Chilli con carne