Here in Australia, we’ve only just started to feel the cool embrace of autumn. With piercing hot temperatures stretching a month past summer’s end date, it’s a welcome reprieve. Soup girlies unite: it’s slurping season!
This is our Quintessential Autumn Supper. A hearty, wholesome tomato soup with a healthy dose of cashew cream drizzled atop; and a moreish, cheesy, oozing pizza toastie bursting with flavour. Dunk, slurp, enjoy.
Soup for the soul. Toastie for, well, morale. Dig into this tasty supper that’s practically foolproof to prepare. Bon appetit!
What you need
Ingredients
4 SERVINGS
- 2 tbsp. butter (plant-based if vegan)
- 1 tbsp. oil
- 1 brown onion, diced
- 6 cloves garlic
- 2 cans whole peeled tomatoes (get the premium variety)
- 2 tbsp. tomato paste
- 2 cups chicken stock
- 2 tbsp. nutritional yeast
- 1 cup cashew cream (link to cashew cream recipe)
- 1 tbsp. sugar
- 1 tsp. dried basil
- ½ tsp. dried thyme
- Salt and pepper, to taste
- Handful of fresh basil for garnish
- 4 slices salami (we like to use hot; plant-based optional)
- 1 cup basil leaves
- 2 cups shredded cheese (plant-based optional)
- ½ cup tomato paste
- 1 cup button mushrooms sliced
- ½ cup sliced black olives
- 8 slices sandwich bread
- 4 tbsp. butter (plant-based optional)
- Salt and pepper
Preparation
Step 1
For the soup: Heat the butter and olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Step 2
Add the tomato paste, sugar, dried basil, and thyme and cook for another 2 minutes, stirring constantly.
Step 3
Pour the canned tomatoes (and their juices) into the pot and add the chicken stock. Stir to combine and bring the mixture to a simmer.
Step 4
Reduce the heat to low and let the soup simmer for about 20 minutes, until the tomatoes have broken down. Add the nutritional yeast and cashew cream.
Step 5
Remove the pot from the heat and use an immersion blender, or transfer the soup to a blender, to puree until smooth. Season with salt and pepper to taste. Pop lid on to keep warm whilst you make the sandwiches.
Step 6
For the sandwiches: Butter the outside of your sandwich slices, and then place them butter face down on your board. Top with tomato paste, salami, cheese, basil, mushroom and olives. Season to taste.
Step 7
Close the sandwich and fry in a hot pan on each side for 2 minutes, or until each side is golden brown and toasted. Cut in half diagonally (or whichever way tickles your fancy).
Step 8
Ladle the soup into bowls and garnish them with fresh basil. Serve alongside sandwiches. Enjoy!
✨ RECIPE NOTES ✨
- Canned tomatoes: Because we are using canned (and not fresh) tomatoes in this recipe that’s centred around… tomatoes, we really recommend you splurge a little and get the good ones. They’ll be less acidic, and sweeter, and you should be able to eat them right out of the can. They are that delicious!
- Sandwich toppings: What are your favourite pizza toppings? Add those! Onion, capsicum, anchovies, dare we say.. Pineapple? Anything that would work on a pizza works in this sandwich.
- Veganize it: We didn’t make two separate recipes for this one because the vegan version is exactly the same, except for where in the store you’re purchasing ingredients from. Use vegan butter, cheese (shredded or sliced) and salami (one of our favourite vegan products). Delicious!
- Gluten-free: To make this recipe gluten-free, just make sure you’re using gluten-free bread, then check the labels on your cheese, salami and sauces. Very doable!
