600g ripe plum tomatoes

30ml olive oil

15g sea salt

400g tin chopped tomatoes

50g tomato puree

10g sugar

1 diced onion

1 diced carrot

2 cloves garlic

1 stick celery

600ml veg stock

15ml red wine vinegar

75ml cream

4 thick cut slices of bloomer

250g grated mature cheddar

50g finely grated Gruyere

1 egg

15g dijon


1. Cut the tomatoes in half, lengthways and lay on a roasting tray

2. Drizzle on oil and then the salt. Roast at 180°c for approximately 45 minutes

3. Meanwhile gently fry the onion, carrot, celery, garlic for 8mins

4. Add puree and cook for a further 8 minutes

5. Add the roasted and tinned tomatoes as well as the stock

6. Bring to the boil, then simmer for 20 minutes

7. Blend until very smooth, then add the vinegar and crème fraiche

8. To make the cheese fingers, mix the cheeses, egg and mustard

9. Toast the bread on one side

10. Cut into rectangles (probably 3 per slice)

11. Cover well with the cheese, then grill until it bubbles

12. Dip into the hot soup

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