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Roasted Tomato Soup with the Ultimate Toasted Cheese Sandwich

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Serves 6-8 | Prep Time 20 min | Cook Time 60 min

Why I Love This Recipe

This is the Isenegger favorite tomato soup. When I am feeling lazy (so pretty much every time I make it), I toss the onions and garlic in to roast, too. It's so delicious. I usually have too much onion puree, so I freeze it into small containers or ice cube trays to be used in other dishes.

Ingredients You'll Need

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


To make the soup, Preheat the oven to 200°c.

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 caramelising slightly.

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.

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

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

Remove the pot from the heat and blend the soup.

Add the cream and season to taste.

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.

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.

Serve the toasted cheese with the tomato soup.

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