Tomato soup with grilled Swiss mac and cheese dippers


tomato soup with mac and cheese dippers

Ingredients 22
Servings 4
Time 20 mins + cooling time

Ingredients

  • For the soup:
  • 750
    ml
    tomatoes - diced
  • 2 x 400
    g
    tinned chopped tomatoes
  • 3
    cloves
    of garlic
  • 5
    ml
    sugar
  • 250
    ml
    cream + extra to serve
  • handful
    of basil
  • salt and pepper
  • For the mac and cheese dippers:
  • 250
    g
    macaroni
  • 15
    ml
    butter
  • 180
    ml
    cream
  • 180
    ml
    Emmentaler cheese - grated
  • 1
    cloves
    garlic crushed
  • 2
    large egg yolks
  • 10
    ml
    Dijon mustard
  • 15
    ml
    chives - finely chopped
  • salt and pepper
  • To serve:
  • 8
    slices of bread - buttered
  • 100
    g
    Emmentaler cheese - sliced
  • handful
    of basil
 

Method

40 mins
 

For the soup, combine the tomatoes, tinned tomatoes, garlic and sugar in a pot over medium heat. 


Simmer for 10 mins; add the cream and simmer, 5 mins. 


Add the basil and puree until smooth. Season it to taste. 


Serve each portion of soup with a drizzle of cream and garnish with a basil leaf, if preferred. 


For the mac and cheese dippers, cook the pasta in boiling salted water until al dente, 10-12 mins. 


Strain the pasta. Combine the butter, cream, cheese and garlic in a saucepan over medium heat. 


Cook for 2 minutes or until the cheese has melted. Whisk until smooth. Remove the pot from the heat and whisk in the egg yolks, mustard and parsley. 


Season it to taste. Allow the mixture to cool for 20 mins. 


Place the bread slices, butter-side down, on a clean surface. 


Arrange the sliced cheese on 4 of the slices. 


Add a generous helping of the mac and cheese and top it off with a second slice of bread with the butter side on the outside. 


Heat a non-stick pan over medium heat. 


Once hot, fry the sandwiches off for 2-3 mins per side until the bread is golden and toasted and the cheese has melted. 


Slice the bread into triangles and serve it as dippers with the soup.  


TIP: The mac and cheese can be made in advance and refrigerated for 2-3 days. Simply add it to sandwiches when needed and fry off until golden and crisp.  


ALSO TRY: 

Sundried tomato soup

1h 30 Rinse the tomatoes under cold water. Cut into quarters and then halve once more. Heat the olive oil in a large, deep sided saucepan. Fry the garlic for several minutes over a medium heat, being careful not to burn it.


 

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