Name: Tomato Soup with Cheese & Marmite Toast Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves of garlic, minced; 3 cups canned diced tomatoes; 2 cups vegetable broth; 1 teaspoon sugar; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; Salt and pepper to taste; 1 cup shredded cheddar cheese; 4 slices bread; 2 tablespoons Marmite

How To Make Tomato Soup with Cheese & Marmite Toast

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Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves of garlic, minced
3 cups canned diced tomatoes
2 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup shredded cheddar cheese
4 slices bread
2 tablespoons Marmite

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
Add the canned diced tomatoes, vegetable broth, sugar, dried basil, dried oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
While the soup is simmering, preheat the oven to 400°F (200°C). Place the bread slices on a baking sheet and spread Marmite evenly on each slice. Toast in the oven for about 5 minutes, or until the bread is crispy and the Marmite is melted.
Once the soup has simmered for 15 minutes, use an immersion blender or transfer to a blender to puree until smooth.
Return the soup to the pot and stir in the shredded cheddar cheese until melted and well combined.
Serve the tomato soup with the cheese-topped Marmite toast on the side.