Tomato Soup & Flatbread Toasties
I have loved spending lots of time with my friends this summer. And I’ve been searching for the perfect lunch that’s easy to make and allows me to eat something fresh and healthy without having to disappear off to the kitchen for hours and not talk to the friends I’ve invited round to hang out with. It’s also a great lunch for getting people involved – I got Harriet to make the soup while I grated the cheese, and Liz to make the toasties while I dug out a bottle of wine…so it’s a great collaborative affair! I love these flatbread toasties so much that I’m going to make some more right now!
For the tomato Soup
- 1 onion, diced
- 1 carrot, grated
- 1 crushed clove of garlic
- 2 tins of tomatoes
- 1 vegetable OXO cube, or similar
- 500ml boiling water
- Salt and pepper to taste
For the flatbread toasties
- 1 pack Mission Deli Wraps, or similar
- At least 250g cheddar cheese
- Anything you like: thin sliced peppers, avocado, sweet chilli sauce, ham
First of all, make the soup
Fry up the onion and garlic for five minutes, then add the tinned tomatoes. Make up the vegetable stock and add it in with the carrot. Stir it all together, then add the lid and leave it to simmer gently while you get the flatbread toasties on the go.
For the f latbread toasties
Take a frying pan and put one deli wrap in it, flat. Sprinkle cheese over it, then add the filling (ham, sliced avocado or whatever you like) and sprinkle some more cheese on top. It’s essential to have enough cheese as it melts and binds the sandwich together.
Put another deli wrap on the top and turn the heat on.
Keep checking it to make sure the bottom doesn’t burn, and that the cheese melts. It should take under 5 minutes. Take off the hob and leave on the side on a chopping board to cool while you blitz up the soup.
By the time the soup is blitzed and in bowls, the sandwich will be cool enough to chop into 6 or so slices and share. Make more when you need them!