Fresh tomato soup with grilled cheese toast
Serves: 1
  • 20g softened butter
  • 1 tsp tomato paste
  • 2-3 plum tomatoes (I use very ripe local tomatoes) quartered
  • 1 sprig fresh thyme
  • Pinch of sugar
  • 1 medium garlic clove, halved
  • Salt and freshly ground black pepper
  • White wine vinegar to taste
  • 2 1 inch-thick slices white sandwich bread
  • few slices of cheese
  • fresh basil leaves and baby radish for garnishing
  1. In a medium saucepan, heat half of butter and the tomato paste over medium heat.
  2. Cook, stirring until the butter is foamy and the tomato paste begins to stick to the bottom of the pan.
  3. Stir in the tomatoes, thyme, sugar, half a garlic clove, and 1 cup water or vegetable stock. Season generously with salt and pepper.
  4. Bring the soup to a boil, reduce the heat, and rapidly simmer for 10 minutes until the tomatoes have broken apart.
  5. While the soup simmers, make the sandwiches: Rub the inside of the bread slices with the cut side of the remaining garlic clove. Stack the cheese on top and a basil leaf and and sandwich it with the remaining bread slice (garlic-rubbed sides of all bread slices should be facing the cheese).
  6. Spread the exposed side of the bread slices with the remaining butter. Add the sandwiches to the hot pan and place a second, heavy skillet over the top or press down with a spatula.
  7. Fry the sandwiches, turning once, until the cheese is melted and the outside of the sandwiches are crispy, about 8 minutes.
  8. Remove the thyme stems from the cooked tomato soup. Transfer the tomato soup to a blender and purée until smooth. Season the soup with salt, pepper, and vinegar. Garnish with sliced baby radishes, a swirl of olive oil and basil leaves.
  9. Serve the soup in bowls, each accompanied with half of a sandwich.
Recipe by Swee San's Kitchen at

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