A bowl of pure 90’s nostalgia, this tomato hoop soup with grilled cheese croutons might be the after school or work treat, your winter is calling for.
2 tbsp olive oil
2 sticks celery, finely chopped
1 onion, finely chopped
2 x 14oz tins finely chopped tomatoes
1 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tsp soft brown sugar
13oz veg stock
2oz hoop shaped pasta (Anelli Siciliani) (or any pasta shape you have!)
7oz whole milk
Parmesan cheese, finely grated, to serve
Sea salt & freshly ground black pepper
For the cheese toastie croutons:
1oz unsalted butter, softened
4 slices sliced white bread
4 slices Emmental cheese
4 slices scamorza mozzarella cheese
2 tbsp olive oil
2 sticks celery, finely chopped
1 onion, finely chopped
2 x 400g tins finely chopped tomatoes
1 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tsp soft brown sugar
400ml veg stock
60g hoop shaped pasta (Anelli Siciliani) (or any pasta shape you have!)
200ml whole milk
Parmesan cheese, finely grated, to serve
Sea salt & freshly ground black pepper
For the cheese toastie croutons:
30g unsalted butter, softened
4 slices sliced white bread
4 slices Emmental cheese
4 slices scamorza mozzarella cheese