Difficulty: Easy | Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 2 | Dietary: Vegetarian
This is the winter lunch that makes cold weather useful. The soup is simple and smooth, then the Chooki's Chilli Chicken Salt wakes up the cheese toasties without making the whole thing too fiery.
Warm the olive oil in a saucepan over medium heat. Cook the onion for 5 minutes, then add the garlic for 30 seconds. Add passata, stock, sugar, and 1 teaspoon Chooki's Chilli Chicken Salt. Simmer for 15 minutes.
Blend the soup until smooth, stir through the cream, then keep it warm on low. Taste before adding more salt because the toasties bring plenty of seasoning.
Butter the outside of the bread, fill with cheese, and sprinkle the inside with the remaining Chooki's Chilli Chicken Salt. Cook in a sandwich press or frypan for 3 to 4 minutes each side until golden and melted.
Cut the toasties into fingers and serve them straight away with bowls of tomato soup for dipping.
Tip: If the soup tastes a bit sharp, add another small pinch of sugar and simmer for 2 minutes before serving.
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