Tomato soup with cheese & Marmite toast

• olive oil↗1 tbsp tbsp
• medium onion↗1

  roughly chopped

• dried oregano↗1 tsp tsp
• garlic clove↗1

  chopped

• basil↗1 small bunch small bunch

  leaves picked

• plum tomatoes↗400g can g
• bread↗2 slices of crusty slices

  toasted

• Marmite2 tsp tsp
• parmesan↗50g g

  or vegetarian alternative, grated

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over a medium heat, add the onion with a big pinch of salt and cook until softened, around 5 mins. Add the oregano, garlic and basil and cook for 1 min longer, then tip in the plum tomatoes. Fill the can halfway up with water and add to the pan. Leave to simmer for 10 mins, then blitz with a hand blender. Season.

2. 2

   Meanwhile, heat the grill to high. Spread the toast with Marmite then top with grated parmesan, put onto a baking sheet and grill for 3-5 mins until golden. Spoon the soup into two bowls and top with the slices of cheesy toast. Grind over some black pepper to serve.