Tomato soup with cheese & Marmite twists

• Red Leicester or cheddar↗50g g
• ready-to-use sheet puff pastry↗1
• Marmite2 tsp tsp

  (if you don't like Marmite use a little mustard instead)

• large onion↗1
• olive oil↗2 tbsp tbsp
• large tomatoes↗8
• vegetable stock↗400ml ml
• tomato ketchup↗4 tbsp tbsp
• dried oregano tsp
• double cream↗300ml ml

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.

2. 2

   Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.

3. 3

   Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.

4. 4

   Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.

5. 5

   Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don’t boil vigorously as the cream could curdle. Ladle into bowls and serve with the straws.