Hearty tomato soup. Great for a cold winter's evening. A meal on its own.
Provided by meglam
Time 1h
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/fan 180C. Heat the oil in a ovenproof saucepan on the hob. Fry the onion rings until they are slightly glazed.
- Assemble the soup: Crumble the roquefort cheese over the onion rings, then pour the 2 tins of cubed tomatoes into the saucepan, pour over the vegetable stock and add the herbs. Season with some salt and pepper. Then give the soup a good stir, bring it to the boil and let it simmer for 5 minutes.
- Take the saucepan from the hob, scatter the cubes of bread over the soup and then the cheddar.
- Place the saucepan into the oven for 20 minutes. Serve with some crusty bread.
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