Masala Tomato Soup with Chili Cheese on Toast

Really recommend this twist on a classic! ⁣ Packed full of flavour and great to do a big batch for a weeks worth of lunches. ⁣

What you need.

(8 portions) Veg Oil 2 large onions 8 garlic cloves crushed 4 cm ginger root grated Salt 2 tsp ground coriander 2 tsp garam masala 2 tsp ground tumeric 2 tsp ground cumin

2 tsp medium curry powder

12 large tomatoes chopped (Or a nice selection like I did) 1L veg or chicken stock

Black pepper

Toast 60g Cheddar

Chillis finely chopped Bread or use parathas/chapati

Method..

1. Heat a large saucepan on medium heat and add a generous glug of oil. When hot add the onions and fry gently for a few minutes until translucent.

2. Add garlic, ginger and couple pinches of salt and cook stirring occasionally for 3/4 mins until the garlic takes some colour. Put the lid on the pan or cover in foil and leave the mix to sweat for around 10/15 mins until completely softened.

3. Add all the spices and fry without the lid for a minute or 2. Then add the chopped tomatoes. Bring the mixture to a simmer and cook for 20 minutes again with no lid.

4. Add the stock and then simmer again for 20 minutes until reduced by 1 third.

5. Transfer mixture to a blender and blitz until silky smooth. (Let cool for a few minutes before you do this) Or keep on heat and blitz with a handheld blender.

6. To make toasties mix the cheddar and chilli then place on bread. Grill for 4-5 mins until melted and golden.

Don't forget to tag @fiftyplatesofgrey in your pictures if you make this at home!