Cheese Toastie x Tomato Soup

Cheese Toastie x Tomato Soup

  • 1

  • 15 minutes

  • Probiotic

Ingredients

For the toastie
  • 2 thick slices sourdough bread
  • 40g mature Cheddar, grated
  • 30g Gruyère, grated
  • 1 tsp Dijon mustard
  • 10g butter, softened
  • ½ tsp olive oil
  • Pinch of black pepper

The soup
  • 1 bottle of Spring Tomato × Beef Tea Bone Broth

Optional:

  • 1 tbsp crème fraîche
  • Small handful flat-leaf parsley, roughly chopped
  • A few small basil leaves
  • Extra-virgin olive oil
  • Freshly cracked black pepper
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The ultimate cheese toastie experience when dunked in our delicious, nutritious beef bone broth-based tomato soup. 

 

Method

  1. Heat the broth according to the bottle instructions, until hot but not boiling. Pour into a warmed bowl.
  2. Make the toastie. Spread the Dijon on one side of each slice of sourdough. Pile the Cheddar and Gruyère evenly between the slices and season with black pepper. Butter the outside of both slices.
  3. Heat a frying pan over medium-low heat with the olive oil. Add the sandwich and cook for 3-4 minutes per side, pressing gently with a spatula, until deeply golden and crisp and the cheese is completely melted.
  4. Let it sit for 1 minute, then cut in half. This gives you those lovely cheese pulls without the filling immediately running out.
  5. Garnish the broth: add a spoonful of crème fraîche to the centre and gently swirl it through the surface with the back of a spoon. Finish with chopped parsley, a few basil leaves, cracked black pepper and a small drizzle of olive oil.

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