Spider's web soup with mummy toasties

Spider's web soup with mummy toasties
Everyone will enjoy huddling together around bowls of steaming hot soup
Serves 6  / 
Prep 10 mins  / 
Cook 80 mins

Ingredients

For the soup:
6 red peppers
2 tsp Co-op olive oil
25g Co-op unsalted butter
2 leeks, trimmed and sliced
3 garlic cloves, crushed
2 x 400g tins Co-op chopped tomatoes
1 tsp caster sugar
1 ltr chicken or vegetable stock, made with 1 cube
2 bay leaves
3 tbsp Co-op extra virgin olive oil
6 tsp single cream, to decorate

For the toasties:
6 slices from a 400g Co-op white farmhouse loaf
2 heaped tbsp Co-op tomato purée
6 Co-op pitted black olives in brine, drained and finely sliced
6 Co-op mature Cheddar slices,cut into thin strips
6 tsp single cream, to serve

Method

To make the soup:
Heat the oven to 200°C/fan 180°C/gas 6

Lay the whole peppers on a baking tray, drizzle lightly with oil and roast for 40 minutes, until collapsed and blackened in places

Allow to cool, then tear out and discard the stalks and seeds, slip off the skins (don’t worry if you leave a few bits on) and put the soft flesh aside for later

Melt the butter in a saucepan and add the leeks and garlic

Cook, stirring over a medium heat for 10 minutes until softened, then add the tomatoes, sugar, peppers, stock and bay leaves and bring to a simmer for 15 minutes

Season the mixture, then fish out the bay leaves and whiz the soup with a stick blender until smooth

Set aside

For the toasties:
Preheat the grill to high and line a large baking tray with foil

Lightly toast the bread, then spread with the tomato purée
Put 2 olive rings in the centre near the top for eyes, then lay cheese strips diagonally over the toast, spaced out so they don’t melt into one another

Grill for about 1 minute, until the cheese has just melted — too long and you’ll lose the bandage effect

Pour the soup into bowls, then drizzle concentric circles in each one with the cream

Use a cocktail stick to feather them out for a spider’s web effect

Make spiders with the leftover olives, then serve