30 Minute Tomato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the soup
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, grated/minced
  • 2 cans (800g in total) stewed or whole tomatoes, with their liquid
  • 2 cups chicken/vegetable broth
  • 1 tsp salt
  • 1 tsp chilli flakes
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • ⅔ cup cream
  • A few sprigs of thyme
  • Sugar (if your canned tomatoes are too tart)
For the cheese sandwich
  • 4 slices bread
  • 2 tablespoons butter
  • 3 cloves garlic, grated (optional)
  • 2 slices Cheddar cheese
  • 2 slices mozzarella
For the soup
  1. In a Dutch oven or soup pot, add the olive oil and butter.
  2. Add the onion and sauté for a few minutes
  3. Add the garlic and sauté for another 30 seconds.
  4. Pour all of the tomatoes with the juices.
  5. Add the salt, pepper, chilli flakes and oregano.
  6. Cook for 15 minutes, reducing the heat as necessary to maintain a gentle simmer and stirring occasionally.
  7. Carefully transfer the mixture to a blender and process till smooth. Alternatively, you can use a handheld blender.
  8. Add thyme and cream.
  9. Check for seasoning. If your soup is a little too tart, add a tsp of sugar.
For the sandwich
  1. Preheat skillet over medium heat.
  2. Mix the garlic and the butter.
  3. Generously butter one side of a slice of bread.
  4. Place bread butter-side-down onto skillet bottom and add 1 slice of cheddar and mozzarella.
  5. Butter a second slice of bread on one side and place butter-side-up on top of the sandwich.
  6. Grill until lightly browned and flip over.
  7. Repeat with remaining 2 slices of bread.
  8. Serve with tomato soup while still hot.
Recipe by Maya Kitchenette at https://mayakitchenette.com/30-minute-tomato-soup/