Quick & Easy

Creamy fresh tomato soup

1H 10M



1.Preheat oven to 200°C (180°C fan forced).
2.Combine quartered tomatoes, half the oil and sugar in medium shallow baking dish, season. Roast about 30 minutes or until softened. Cool 20 minutes, peel tomatoes, discard skin.
3.Meanwhile, heat remaining oil in large saucepan, cook onion and garlic, stirring, until onion softens. Add stock, undrained tomatoes and roasted tomatoes, bring to the boil. Reduce heat, simmer, uncovered, 15 minutes. Cool 20 minutes.
4.Meanwhile, make cheese croûtons. Preheat grill (broiler). Toast bread on one side then turn and sprinkle with combined cheeses, grill croûtons until cheese browns lightly.
5.Blend or process soup, in batches, until smooth. Strain soup into same pan, discard solids. Add pouring cream, stir over heat, without boiling, until soup is heated through.
6.Serve bowls of soup topped with cream and chives, accompanied by cheese croûtons.

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