Roasted Tomato & Miso Soup with Cheese Toastie
PREP 10 MIN•COOK 30 MIN
We asked Dan to create the warmest and most comforting dinner in history, and this is it! The soup requires just a handful of ingredients, and nothing beats dunking in your sandwich and taking that first, warming bite.
EF
GF
NF
V
Number of servings
2
500g cherry tomatoes
4 garlic cloves left in their skin but smashed flat with the back of a knife
1 spray olive oil
salt & pepper, to taste
2 tbs tomato paste
2 cups (500ml) vegetable stock
1 1⁄2 tbs miso paste
2 sprigs of fresh coriander leaves picked, optional
Cheese Toastie
4 thin slices (40g ea) wholegrain bread (or gluten free)
100g mozzarella grated
Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.
Place tomatoes and smashed garlic cloves on tray, spray with oil and season with salt and pepper.
Bake for 20 minutes or until tomatoes are blistered and garlic is golden brown and fragrant. Remove garlic skins and discard.
In a medium stock pot or dutch oven, add tomatoes, garlic cloves, tomato paste and stock and simmer for 10 minutes.
Meanwhile, to make toastie, preheat a grill pan to medium-high heat. Cover half the bread with cheese, top with remaining bread and spray with oil. Cook for a few minutes each side until golden brown and cheese has melted.
Add miso to soup and blend with an immersion blender or carefully process in a blender to desired consistancy. Adjust seasoning.
Divide between bowls, top with coriander (if using) and serve with toastie.
Energy (kJ)
1782 kJ / 426 cals
Protein
20.7 g
Fat
16.6 g
Sat. Fat
8.1 g
Carbs
42.5 g
Sugar
12.1 g
Fiber
10.1 g
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