New Recipe : Tomato Soup With Marmite Twists

The latest recipe I tried was “Tomato Soup with Cheese & Marmite Twists” it was a very easy recipe and I must say very tasty, although I would make a couple of amendments if I am to do it again but I’ll come to those later.

Serves 4 - Ready in 50 minutes (it can be done quicker depends how good you are at multi-tasking)

Ingredients:

For the Twists:

• 50g Red Leicester or Cheddar cheese

• 1 sheet of ready to use puff pastry

• 2 tsp of Marmite (or English mustard, I made both)

For the Soup:

• 1 large onion

• 2 tbsp olive oil

• 8 large tomatoes

• 400ml vegetable stock

• 4 tbsp tomato ketchup

• ½ tsp dried oregano

• 300 ml double cream

Now for the how to:

• Preheat oven to 200c/180c fan/ gas mark 6. Finely grate the cheese. Unravel the pastry, spread evenly with the marmite (or mustard) then sprinkle the cheese on top. Fold the pastry in half to make a sandwich and press down well.

• Cut the pastry into 12 equal strips, carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 minutes until golden brown, leave for 5 minutes to firm up a little, remove from the baking tray and allow to cool.

• Halve the onion, peel and chop it. Fry in the oil for about 5 minutes stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.

• Chop the tomatoes; add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, and then turn to a low heat. Cover the pan, and summer for 15 minutes until tomatoes are soft.

• Tip the cream into the soup, heat gently, stirring with the wooden spoon until it just starts to bubble. Don’t boil as the cream may curdle. Ladle into bowls and serve with the cheese and marmite straws.

The cooking time can be shorter if you prepare the twists as the onions are cooking and the straws can cook as the tomatoes are cooking dramatically reducing the cooking time. After making both the marmite straws and the mustard straws, we found the marmite straws went with the soup better, it mixed really well with the cheese, and they were a firm favourite (in fact we ate the left over straws as a snack later that day)

Another amendment I would make next time is either to peel the tomatoes by scoring the skin and pouring hot water over them, the skin is then easily removed, or I would blend the mixture before adding the cream, I whizzed it slightly with my hand blender, but bit of skin were still present, or the final option is to sift the soup before adding the cream to get rid of any residue skin / seeds. But this didn’t subtract from the taste of the soup, it was very tasty and incredibly filling! It’s a must try!

Not really something to have regularly due to the double cream, it’s a hefty 912 calories per serving! Instead of using double cream, you can always use crème fraiche for a slightly lower calorie option.

I'm still undecided on what to cook this week. I will have to decide soon as I'm supposed to be making it tomorrow!

Bye for now!x