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Tomato Soup With Cheese & Marmite Twists

Tomato Soup With Cheese & Marmite Twists


For the cheese and Marmite twists

  • 50g Red Leicester or cheddar
  • 1 ready-to-use sheet puff pastry
  • 2 tsp Marmite (if you don’t like Marmite use a little mustard instead)

For the soup

  • 1 large onion
  • 2 tbsp olive oil
  • 8 large tomatoes
  • 400ml vegetable stock
  • 4 tbsp tomato ketchup
  • ½ tsp dried oregano
  • 300ml double cream


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


Be strict with food hygiene. Get kids

to wash their hands before cooking and

during preparation.

Always supervise when children are

working with the hob, electrical

equipment and sharp knives.

Use oven gloves when taking food in

and out of the oven.

Recipe from Good Food magazine, September 2009

IngredientsFor the cheese and Marmite twists50g Red Leicester or cheddar1 ready-to-use sheet puff pastry2 tsp Marmite (if you don’t like Marmite use a little mustard instead)For the soup1 large onion2 tbsp olive oil8 large tomatoes400ml vegetable stock4 tbsp tomato ketchup½ tsp dried oregano300ml double creamMethodSTEP 1Heat oven to 200C/180C fan/ gas 6. Finely grate the…

  • 8 large tomatoes
  • 300.0ml double cream
  • 2.0 tbsp olive oil
  • 1 ready-to-use sheet puff pastry
  • 1 large onion
  • 400.0ml vegetable stock
  • 2.0 tsp Marmite (if you don't like Marmite use a little mustard instead)
  • ½ tsp dried oregano
  • 50.0g Red Leicester or cheddar
  • 4.0 tbsp tomato ketchup

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