Prep time: 15 mins
Cook time: 10 mins
SERVES 6 (as a light meal)
PER SERVE 731kJ, protein 8g, total fat 7g (sat. fat 4g), carbs 18g, fibre 4g, sodium 319mg • Carb exchanges 1 • GI estimate medium • Lower carb
1kg tomatoes, core removed, quartered, seeds removed (see Cook’s tip)
1½ cups coarsely chopped red capsicum
250ml (1 cup) salt-reduced vegetable stock or gluten free stock
½ red onion, chopped
¼ cup snipped basil
2 Tbsp light thickened cream
1 Tbsp honey
4 slices wholemeal bread
4 slices tasty cheese
- Put the tomatoes, capsicum, stock, onion and basil in a large food processor (or do in batches in a blender). Cover and process until smooth.
- Transfer soup to a large saucepan. Cook, stirring, over medium heat for 5-10 minutes or until warmed through. Stir in the cream and honey.
- Meanwhile, put 2 slices of cheese between 2 slices of bread. Repeat with the remaining bread and cheese. Cook in a sandwich press or under a grill until toasted and cheese melts. Cut into small squares.
- Serve the soup with the toasted cheese squares.
If fresh tomatoes aren’t available, you can substitute 2 x 400g cans no added salt chopped tomatoes.