It’s September, so I can finally start posting soup recipes again yay!This is a recipe I first posted about 6 years ago, but I thought it deserved a comeback with some new photos and a video since it’s one of my favourite soups. Not only is it made with some extra veggies (sweet potato and red pepper), but I also love to serve this one with basil-topped cheese on toast that’s been drizzled with a smidgen of Worcestershire sauce. So tasty! Plus it also means this soup is filling enough to satisfy even the hungriest of appetites for dinner. For the cheese on toast, pick up some bread (I’m using sourdough, but go for your favourite), mature cheddar cheese, Worcestershire sauce, and fresh basil. Can I use another cheese?Yes of course. I like to serve this soup with a strong cheese, but you could go with whatever you prefer. Gruyere is a good choice, or even some tangy Lancashire cheese!Why use tinned tomatoes in this recipe?Tinned tomatoes are available throughout the year and are sometimes more economical than fresh tomatoes. Plus, tinned tomatoes have been picked while they’re in their prime and perfectly ripe. Using tinned tomatoes in tomato soup is an easier way to get the best tomatoes in the market.
Tomato Tuna Pasta BakeIf you want a tomato-rich dinner, try these Cheese and Tomato Tarts One-pan Spaghetti and MeatballsBrazilian Fish StewSpicy Chilli LasagneAnd a rich Creamy Tomato Salmon with Spaghetti
Watch how to make it
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