INGREDIENTS
- 10 roasted plum tomatoes
- 2 cups tomato juice
- splash hot sauce
- 1 tablespoon brown sugar
- 80ml olive oil
- 4 cloves peeled whole garlic
- 3 sliced sweet potato bread
- Salt and Pepper
- Soft butter for bread
- 7/8 slices LW cheese – edam and cheddar
PREP:
- Add olive oil to hot pan
- Roast garlic in oilve oil
- Add roasted tomatoes to garlic then add tomato juice and hot sauce
- Simmer till warmed through (5min)
- Add to blener and blend, add oilve oil and sugar whilst blending
- Season to taste then pass through sieve
- Butter slices of bread and season
- Add cheese slices between bread
- Assemble sandwhich
- Place on hot press to toast
To Serve:
Pour soup out of pot and enjoy with hot taosted cheese