Ingredients (soup):

· 2 tbsp olive oil

· 2 red onions, sliced into half circles

· 4 cloves garlic, crushed

· A handful of basil

· ¼ cup balsamic vinegar

· 2 cans tomatoes

· 1 cup vegetable stock

· Salt & pepper to taste

Ingredients (toasties):

 · 4 slices bread

· 6 slices Angel Food cheddar

· Margarine

Method:

 1. For the soup, heat olive oil in a large fry pan or medium-sized pot. Add onions and fry until soft. Add garlic and fry for another minute then add balsamic vinegar and basil and fry for 5 minutes on low. Add cans of tomatoes and stock then blitz with a stick blender. Simmer for 15 minutes on low. Salt & pepper to taste.

 2. For the toasties, butter one side of each slice of bread. Place two slices, butter side down, in a pan or toastie press, place three slices of cheddar on each piece of bread then top with the other slices of bread (butter side up). Toastie press for about two minutes until the bread is golden and cheese melted. If you’re using a pan it's best to use a lid to help melt the vegan cheese. Be sure to flip the toastie halfway.

3. Serve tomato soup into two bowls. Optionally, you can top with some vegan cream and more basil or just a drizzle of olive oil. Cut the cheese toasties up and use them for the tastiest bread dippers in the tomato soup!