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A culinary classic with a cheesy twist.
2 tablespoons Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
2 onions, coarsely diced
6 garlic cloves, coarsely diced
1 tablespoon dried oregano
3 sprigs thyme or 1 tablespoon dried thyme
1 tablespoon dried basil
2 bay leaves
2 (400g) tins whole peeled tomatoes
1 teaspoon sugar
1 pinch salt and freshly ground pepper, to taste
300ml stock (chicken or vegetable)
200ml Clover fresh cream
To serve and garnish (optional)
12 thin slices French toast or hotdog rolls
± 125 ml finely grated Clover cheddar cheese
Heat olive oil in a frypan and sauté the onions over medium heat until translucent; they should not brown.
When the onions have become translucent add the garlic, oregano, thyme, basil and bay leaves to the oil and fry for 2 minutes over a low heat; the spices will soak up the oil.
Add the tomatoes and slice coarsely with a wooden spoon.
Add the sugar, salt and pepper.
Pour in the stock, increase the temperature and bring to the boil.
Reduce heat and simmer with the lid ajar for about 10 minutes.
Remove from heat and let cool somewhat. Remove the thyme sprigs and bay leaves and puree the soup with a hand blender.
Put the soup on the heat again and add the cream.
Simmer for a few minutes until the soup is very hot then season with salt, pepper and sugar.
Serve with 12 thin slices French toast or hotdog rolls.
Sprinkle with finely grated Clover Cheddar Cheese.
CLOVER INGREDIENTS USED IN THIS RECIPE