Roast Tomato Soup With The Ultimate Toasted Cheese Sandwich

makes 6-8 servings

Ingredients

4 tins (400g (14.11 ounces) each) whole, peeled tomatoes
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
2 red onions, finely chopped
2 garlic cloves, finely chopped
2 tsp tomato paste
2 tbsp soy sauce
1 tbsp sugar
1.5l vegetable / chicken stock
100ml cream
salt & pepper to taste
fresh basil leaves, to serve

for the onion puree

6 onions, peeled and roughly chopped
750ml stock (I used beef)
½ teaspoon salt
2 teaspoons sugar
2 tablespoons butter
white pepper and salt, to taste

for the toasted cheese (makes 4)

8 slices thick, white bread
1 cup grated mozzarella
2 cups grated mature cheddar

Instructions

1.  To make the soup, Pre-heat the oven to
     200°c.
2.  Place the tinned tomatoes and all their
     juices in a roasting tray and add the
     Balsamic, olive oil, sugar and salt. Stir
     to combine and place in the oven for
     25-30 minutes until the tomatoes are
     broken down and have started
     caramelizing slightly.


3.  In a large pot, sauté the onions in some olive oil until they
     are translucent and fragrant. Add the garlic and fry for another minute.

4.  Add the roasted tomatoes, tomato paste, soy sauce and sugar. Stir to
     combine all the ingredients and pour in the stock.

5.  Lower the heat and cover the pot. Allow to simmer for 10 minutes.

6.  Remove the pot from the heat and blend the soup.

7.  Add the cream and season to taste.

8.  To make the puree (I do this at the same time as roasting the tomatoes),
     place the onions in an oven proof dish and pour over the stock. Add the
     salt and sugar then cover and allow to braise for 45 minutes to an hour
     until the onions are soft and fragrant.

9.  Strain the onions (reserve the liquid to add flavour to sauces/stews) and

     blend with a hand blender.

10.  Add the butter and season to taste.

11.  To make the toasted cheese sandwiches, mix the mozzarella with the

      cheddar. Top 4 slices of bread with a tablespoon of the onion puree

      followed by a generous handful of the cheese.

12.  Close the sandwich with another slice of bread then fry in a non-stick

      pan, over medium heat (I add a tablespoon of olive oil to the pan) until

      the sandwiches are golden brown and the cheese is melted and oozy.

13.  Serve the toasted cheese with the tomato soup.