Categories: soups

Ingredients

• 6 plum tomatoes, halved
• 10 cherry tomatoes
• 1 beefsteak tomato, quartered
• 4 cloves garlic
• 1 yellow onion, chopped
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 8 slices cheddar or mozzarella cheese
• 1 3/4 cups vegetable stock
• 1 loaf soft French bread loaf
• 1/4 cup butter, melted
• 3 crushed garlic cloves
• Handful finely chopped parsley

Directions

1. Preheat oven to 180C (350F).

2. Add tomatoes, garlic, onion, olive oil, salt and pepper to a roasting dish. Stir to coat well. Roast in the oven for 45 minutes until soft and slightly charred.

3. Meanwhile, cut one large square in one-half of the French loaf. Remove square piece (this is where the soup will go). Slice the other half of bread in a grid formation across the top.

4. Stuff the large square with 4 pieces cheese to coat edges. Stuff the remaining grid with cheese.

5. Mix together butter, garlic, and parsley. Brush generously all over the bread.

6. Bake for 15 minutes until melted and just golden.

7. Place roasted tomatoes into a blender. Add stock and blend until smooth. Pour into the large square.

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