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Tomato soup with cheese & sausage toasts

Tomato soup with cheese & sausage toasts
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
  • 1 bulb fennel
  • 1 onion
  • 2 cloves garlic
  • 2 long red chillies
  • 2 tbs extra virgin olive oil, plus extra, to drizzle
  • 30g butter
  • ½ tsp caster sugar
  • 5 vine-ripened tomatoes
  • 400g can Italian diced tomatoes
  • 2 tbs white rice (basmati, jasmine or long grain)
  • ½ 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
  1. Trim fennel, peel onion and garlic, then roughly chop with chillies. Process in a food processor until very smooth. Heat oil and butter in a large saucepan over medium heat. Add fennel mixture, sugar and 1½ tsp salt, and cook, stirring occasionally, for 8 minutes.
  2. Preheat grill to high. Meanwhile, quarter fresh tomatoes, then process with canned tomatoes in a food processor until smooth. Add to fennel mixture with rice and 250ml (1 cup) water. Bring to a simmer, then reduce heat to low–medium and cook for 15 minutes.
  3. Meanwhile, cut baguette into 8 x 1cm slices on the diagonal. Drizzle both sides lightly with extra oil. Squeeze sausage meat from casings and press thinly over 4 bread slices. Thinly slice bocconcini and layer over remaining 4 bread slices. Place all slices on an oven tray lined with foil, then scatter with parmesan. Place tray 20cm from element and grill for 8 minutes or until sausage is cooked through and browned, and cheese is melted and browned.
  4. Adjust consistency of soup with a little extra water if too thick, then ladle into bowls. Top each with a cheese and a sausage toast. Strip leaves from thyme sprigs and scatter over soup with extra parmesan to serve.
We used Coles Finest Free Range Pork Sausages.

Winter tomatoes don't carry as much flavour as summer ones, so we've bolstered them with canned tomatoes.
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