Tomato & Basil Soup with cheesy toasts!

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Another week, another soup, today’s soup is inspired by one of my favorite chefs, the wonderful Donna Hay. My hubby gave me a 12 month subscription the Donna Hay magazine about 6 years ago which is where it all started for me! I have collected so many of her cook books since but there are two that I always refer back to Modern Classics 1 & 2, they were given to me as a box set on Christmas day some time ago and I refer to them regularly. Sometimes I follow the recipes to the letter, other times I use my creativity and build a dish from the simple yet tasty recipes. This is one I have used so many times, who doesn’t love tomato and basil together, and in this soup with my home grown basil,  it is a perfect pairing.

What you will need……….

2 kilos very ripe tomatoes

2 tbsp olive oil

2 cloves garlic, sliced

2 cups of chicken or vegetable stock

½ cup torn basil leaves

1 tsp sugar

extra olive oil

cracked black pepper

1 crusty loaf of bread

½ cup grated tasty cheese

¼ cup grated Parmesan cheese

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How to do it……….

To peel the tomatoes, score a cross in the skin on the base and place in a large saucepan of boiling water, leaving them there for 3 minutes, drain then peel. Place the oil and the garlic in the same large saucepan,  heat and cook for 1 minute, add the tomatoes and simmer for 30 minutes, stirring occasionally to break them up. I used a stick blender to break it up a little further, you don’t want it smooth but the chunks need to be bite size. Add the stock, basil and sugar to the tomatoes and allow to stand for 5 minutes.

Now,  if following the recipe this is where the bread too is added to make Italian tomato and basil bread soup, but I had other ideas today. Instead take your crusty loaf and slice thickly, toast one side under the grill, then cover the other side in grated Tasty and Parmesan cheese,  place back under the grill until golden brown. Ladle soup into bowls, drizzle with olive oil, salt and loads of cracked black pepper….enjoy!

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