Cheesy, Smoky, ‘French’ Tomato Soup Pots
- I’m sorry. Really. For two things:
One: I only described these soup pots as French because they were topped with toast and cheese, like French onion soup.
Two: I ‘unFrenched’ the recipe further by melting the cheese in the microwave.
But I guess those can be good things, because since this soup is not something that requires hours simmering away on the stove, doesn’t make you chop vegetables and doesn’t need the oven to cook, you can get a hearty dinner on your table in under half an hour.
- 1 Can Diced Tomatoes (everything in the can, juice and all)
- 1/2 a vegetable stock cube (I used Massel) dissolved in 1 C boiling water
- 1/2 T Dried Dill
- Salt and Pepper, to taste
- Smoked Paprika, to taste (this is what gives it the smoky flavour, so adjust it according to your preferences. I think I used about 1T)
- 7-8 Drops Tabasco: optional, for those who like a bit of kick 😉
- Dried Chilli Flakes (opt.)
- Cornstarch (opt.)
- 2-3 Slices Turkish Bread, toasted
- 2-3 Slices cheese (use vegan cheese if vegan)
- Pour contents of the can of diced tomatoes and the stock liquid into a saucepan and place on medium heat.
- Add dried dill, salt, pepper, smoked paprika, Tabasco and chilli flakes to the pan.
- Bring the contents of the saucepan to a boil, then reduce to a simmer and cover. Leave for 15-20 minutes (or if you’re not in a hurry, a little longer).
- Bring soup off heat. If the soup is too thin for your liking, sprinkle a little cornstarch onto it and whisk, but do this at your own risk as you may find cornstarch lumps later.
- Scoop some soup into a microwave-safe bowl. Top with a slice of toasted bread and a cheese slice then microwave for 50 seconds on high*. Repeat for other soup pots. Serves 2-3.
*Adjust time according to your microwave’s wattage – mine is 800 watts.