Solo: Creamy Tomato Soup with Cheese Dippers

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Solo: Creamy Tomato Soup with Cheese Dippers

Quick creamy tomato soup, served with garlic cheesy ciabatta bread.

Ingredients to serve 1

  • ½ tbsp x castor sugar
  • 200g x cherry tomatoes (cut into quarters)
  • ¼ tsp x Chipotle Tabasco
  • ½ x ciabatta loaf
  • 3g x fresh basil (roughly chop)
  • ½ clove x garlic (peel, grate and chop finely)
  • 1 tbsp x mascarpone
  • 65g x grated mozzarella
  • ½ tsp x vegetable stock granules
  • ½ cup x boiling water (for the stock)
  • ½ tbsp x Worcestershire sauce
  • 1 tbsp x salt & pepper (from your pantry)
  • olive oil (for the dippers)



Step 1

Preheat the oven to 180°C. Prepare all ingredients as indicated above. Put the kettle on to boil. Once boiled, pour water (quantities above) into a jug. Mix in the vegetable stock granules to make the veggie broth. Set aside.

Step 2

Place the ciabatta loaf in the hot oven and bake for 10 – 15 minutes until nicely browned and crusty. Remove from oven and allow to cool. Leave the oven on.

Step 3

Put the tomatoes, castor sugar, vegetable stock, chipotle and Worcestershire sauce into a medium pan with some salt & pepper on medium to high heat. Bring to a simmer and cook for 10 minutes. Remove the pan from the heat and stir in the mascarpone. Once combined turn the stove down to low and keep warm whilst you make the dippers.

Step 4

Turn the oven to grill. Slice the ciabatta loaf to create dippers. Mix the garlic, olive oil (quantities above) and basil in a bowl and season with a little salt and pepper. Spoon about a teaspoon of the mixture onto each slice to cover the slice. Top with grated mozzarella and grill until melted and golden.

Step 5

Serve the ciabatta dippers with the tomato soup.