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Tomato soup with cheese & sausage toasts
Tomato soup with cheese & sausage toasts
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Satisfying tomato soup, perfect as a meal.
Ingredients:
  • 1 bulb fennel
  • 1 onion
  • 2 cloves garlic
  • 2 long red chillies
  • 36.40 gm extra virgin olive oil, plus extra, to drizzle
  • 30g butter
  • 2.50 gm caster sugar
  • 5 vine-ripened tomatoes
  • 400g can Italian diced tomatoes
  • 30.00 gm white rice
  • 1/2 thin baguette
  • 2 free-range pork sausages (see note)
  • 80g bocconcini
  • 20g (1/4 cup) finely grated parmesan, plus extra, to serve
  • 2 thyme sprigs
Instructions:
  • Prepare by trimming the fennel, peeling the onion and garlic, and roughly chopping them with the chilies. Blend the ingredients in a food processor until a smooth consistency is achieved. In a large saucepan over medium heat, heat oil and butter. Add the fennel mixture, sugar, and 1 1/2 teaspoons of salt, then cook for 8 minutes, stirring occasionally.
  • Preheat the grill to high while you quarter the fresh tomatoes. Combine the fresh tomatoes with canned tomatoes in a food processor and blend until smooth. Add this mixture to the fennel mixture along with the rice and 250ml (1 cup) water. Bring to a simmer, then lower the heat to low-medium and cook for 15 minutes.
  • Cut the baguette into 8 x 1cm slices on the diagonal, and lightly drizzle both sides with extra oil. Spread sausage meat from casings thinly over 4 bread slices, and layer thinly sliced bocconcini over the remaining 4 bread slices. Place all slices on a foil-lined oven tray, sprinkle with parmesan, and grill 20cm from the element for 8 minutes, until sausage is cooked through and browned, and cheese is melted and browned.
  • If the soup is too thick, simply add a splash of water to reach desired consistency. Next, ladle the soup into bowls. Top each bowl with a cheese and sausage toast. Strip leaves from thyme sprigs and sprinkle over the soup along with a little extra parmesan before serving.

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