Quick tomato soup with cheesy garlic dippers
400g can cherry tomatoes
1 tbsp caster sugar
100ml vegetable stock
dash each Tabsco and Worcestershire sauce
2 tbsp mascarpone
few torn basil leaves (optional)
For the dippers:
1 medium ciabatta roll, halved
1 garlic clove, halved
125g ball mozzarella cheese, shredded
1. Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
2. Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using any.