Roasted Tomato, Fenneland White Bean Soup with Cheddar‑Mozzarella Sun‑Dried Tomato Toastie

Roast Soup

1. 1

   Preheat the oven to 400°F (400°F). Toss the halved tomatoes, sliced fennel bulb, sliced red onion, halved garlic, 2 tbsp olive oil, a pinch of chilli and black pepper on a baking tray. Roast for 15–20 minutes, stirring once, until the vegetables are caramelized.

Blend Soup

2. 2

   Transfer the roasted vegetables to a blender. Add 1 l chicken stock, the drained white beans, and blend until smooth.

Simmer Soup

3. 3

   Return the blended soup to a pot, bring to a gentle simmer, then season with salt to taste, 1 tbsp sherry vinegar, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp lemon oil, 1 tsp fennel seeds and an extra pinch of chilli if desired.

Prepare Toasties

4. 4

   Butter the outer sides of each thick‑cut sourdough slice. On the inner side of each slice, evenly layer shredded cheddar, shredded mozzarella, chopped sun‑dried tomatoes, a dash of Worcestershire sauce and a sprinkle of black pepper.

Cook Toasties

5. 5

   Heat a large skillet over medium heat. Place the assembled toasties butter‑side down and cook until golden brown, about 2 minutes. Flip, add a splash of water, cover, and steam for 2–3 minutes until the cheese melts.

Serve

6. 6

   Ladle the hot soup into bowls, garnish with a drizzle of lemon oil and a few fennel seeds, and serve alongside the melted cheese toasties.