Name: tomato and basil soup
Yield: 4 servings
Ingredients: 2 carrots, roughly chopped; 2 sticks celery, roughly chopped; 1 onion, chopped; 800 g tinned tomatoes; 2 cloves garlic, chopped; 1 punnet roma tomatoes, roasted; 750 ml vegetable stock; ½ bunch basil; 2 extra virgin olive oil; pinch of salt; 8 slices sourdough; 4 slices mozzarella cheese; 4 slices provolone cheese; olive oil

The soup of tomato and basil is light and fresh but paired with a delicious toastie , makes a filling lunch or dinner.

Yields4 Servings

soup

2 carrots, roughly chopped

2 sticks celery, roughly chopped

1 onion, chopped

800 g tinned tomatoes

2 cloves garlic, chopped

1 punnet roma tomatoes, roasted

750 ml vegetable stock

basil oil

½ bunch basil

2 extra virgin olive oil

pinch of salt

grilled cheese

8 slices sourdough

4 slices mozzarella cheese

4 slices provolone cheese

olive oil

Roast tomatoes on an oven tray in a low oven around 80 degrees for 4-6 hours. This can be done overnight or do first thing in the morning.

Add a couple of lugs of olive oil to a large deep saucepan, add the carrots, onion, celery and sauté for a couple of minutes then add the garlic. Add the tinned and roasted tomatoes, stir to combine then add the stock. Bring to a boil then reduce the heat and allow to simmer for 25-30 minutes. Puree the soup to a smooth consistency.

For the basil oil, add the basil and olive oil together and use a bamix or hand held mixer to combine to a smooth oil. Season with salt.

For the grilled cheese, place a slice of each cheese on the 4 slices of bread. Sandwich them with the remaining bread and drizzle with olive oil and grill in a hot fry pan or sandwich toaster. Cut in half.

Serve the soup drizzled with basil oil on top and the grilled cheese on the side.