WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Roasted tomato soup with cheese toasties

4
Prep: 15 Mins
Cook: 1 Hr 15 Mins
Serves: 4
Difficulty: Easy
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Ingredients

  • 1/2 medium Red onion(s), cut into thin wedges
  • 800g Tomato, vine, halved
  • 3 clove(s) Garlic, thickly sliced
  • 1/2 tablespoons Olive Oil
  • 1 cube(s) Vegetable stock cube(s), to make 300 ml hot stock
  • 2 tablespoons Basil, fresh, finely chopped, plus extra leaves, to garnish
  • 4 Slice(s) WW Soft Malted Danish Bread
  • 2 level tablespoons Marmite Yeast Extract
  • 100g Half Fat Cheddar Cheese, grated

Instructions

  1. Preheat the oven to 160°C, fan 140°C, gas mark 3. Put the onion, tomatoes (cut-side up) and garlic onto a baking sheet lined with baking paper. Drizzle with the oil and season to taste. Roast for 1 hour until all the vegetables are soft. Remove from the oven and increase the temperature to 180°C, fan 160°C, gas mark 4.
  2. Put the roasted vegetables and garlic, along with any juices, into a blender with the stock and basil, and blend until smooth. Keep warm in a pan while you make the toasties.
  3. Lightly toast the bread, then spread two of the slices with the Marmite, followed by three-quarters of the grated cheese. Put the other pieces of toast on top and scatter over the remaining cheese, then put both sandwiches onto a baking sheet and bake for 2-3 minutes until the cheese is golden and melted. Cut into triangles, then serve the soup with an extra scattering of basil leaves, a sprinkling of freshly ground black pepper and the toasties on the side.

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