To my fellow waifs and strays eating lunch on their own every day of their sad locked down little lives, this one goes out to you.
I often catch myself having a hankering for something like tomato soup but simply cannot be arsed with the obligation to eat soup every day for a fortnight having made it in family-sized quantities.
If you find yourself in the same position, I’ve got you. This is delicious. It makes one single serving, it took me half an hour and (as with pretty much everything I ever do) very little effort.
Note before starting: you’ll need a stick blender or similar
For the soup:
1/2 an onion, finely chopped
2 cloves garlic, minced
10 cherry tomatoes, chopped
300ml veg stock
Splash of cream (optional)
For the grilled cheese:
2 slices bread (whatever you like best)
A little slather of mayonnaise
1 handful grated cheese (your fav, I used vegan smoked cheddar)
1 – Begin by starting the soup. Cook the onion in a teaspoon of butter on a low heat for 5-10 minutes until translucent. Add the garlic and cook for 1 minute, then add the tomatoes and stock. Bring to the boil then take right down to a simmer and let that do it’s thing while you start on the grilled cheese.
2 – Spread each slice of bread with a thin layer of mayonnaise on one side. Heat a non stick frying pan and put one slice of bread, mayo side down, in on a medium heat.
3 – Top your bread with your grated cheese, and lay on the second slice of bread, mayo side up. Press down with a spatula. Cook low and slow until the underside of your sandwich is golden and crispy, pressing down with the spatula from time to time. This could take up to 15 minutes, so be prepared to be patient.
4 – Once you’re happy with the golden-ness of your underside, flip the sandwich with a spatula, press down again and repeat on this side. This should be much quicker, check her after 5 minutes.
5- Whilst your sandwich is finishing up, take the soup off the heat, add your splash of cream and blitz with a stick blender.