Created by Courtney Roulston, this roasted vegetable soup with a melty cheese and pickled jalapeño toastie is the ultimate comfort food for cooler days. Sweet roasted vegetables are blended into a rich, velvety soup, while the golden, gooey toastie adds the perfect balance of creamy cheese and a gentle kick of heat. Seasoned throughout with Maldon Sea Salt, it’s a cosy combination that’s hard to beat.
- Pre heat the oven to 180°C. Place all the vegetables onto a large lined oven tray then drizzle with oil and scatter with Maldon sea Salt flakes and dried oregano. Place into the oven and roast for 1 hour, or until the vegetables are tender.
- Pour the chicken stock into a large pot and bring up to a simmer.
- Remove the vines from the tomatoes, peel the skins from the onions then squeeze the garlic flesh from the bulb. Add all the vegetables in with the hot chicken stock and blitz until rich and thick. Set aside and keep warm on a low heat.
- Meanwhile spread the butter onto the outside 4 slides of the bread. Add mayonnaise onto 2 insides of the bread and smear all over with the mustard. Top with tasty cheese, pickled jalapeños and mozzarella. Top with the second slice of bread then cook in a frying pan over a low-medium heat for 2-3 minutes each side, or until the bread is golden and the cheese is melted.
- Ladle soup into serving bowls then top with yoghurt, olive oil, a pinch of Maldon Sea Salt, black pepper and basil leaves. Slice the toastie and serve on the side for dunking.
Recipe by Courtney Roulston
