Name: Tomato soup with cheese & Marmite twists
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 50g Red Leicester or cheddar; 1 ready-to-use sheet puff pastry; 2 tsp Marmite (if you don't like Marmite use a little mustard instead); 1 large onion; 2 tbsp olive oil; 8 large tomatoes; 400ml vegetable stock; 4 tbsp tomato ketchup; ½ tsp dried oregano; 300ml double cream

Tomato soup with cheese & Marmite twists

For the cheese and Marmite twists

50g Red Leicester or cheddar
1 ready-to-use sheet puff pastry
2 tsp Marmite
(if you don't like Marmite use a little mustard instead)

For the soup

1 large onion
2 tbsp olive oil
8 large tomatoes
400ml vegetable stock
4 tbsp tomato ketchup
½ tsp dried oregano
300ml double cream

Method

step 1
Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.
step 2
Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.
step 3
Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.
step 4
Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.
step 5
Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don’t boil vigorously as the cream could curdle. Ladle into bowls and serve with the straws.