Ingredients:

1 tablespoon olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

1 long red chilli, half finely chopped, half thinly sliced

2 x 400g cans Coles Brand Australian Diced Tomatoes

1 cup Campbell’s Real Stock Vegetable

400g can red kidney beans, rinsed, drained

4 slices Coles Bakery Stone Baked White Sourdough Vienna

140g Coles Brand Vintage Cheddar, grated

1 avocado, diced

1 ripe tomato, seeded, diced

1/3 cup coriander leaves

Procedure:

Heat oil in a large saucepan over medium heat. Cook onion, garlic and chopped chilli, stirring, for 5 mins or until softened. Add tomatoes and stock. Increase heat to high and bring to the boil. Reduce heat and simmer, covered, for 10 mins. Carefully use a stick blender to blend until smooth. Add beans and cook for 1-2 mins until heated through. Season.

Meanwhile, preheat grill on high. Line a baking tray with foil. Arrange bread on tray and cook under grill, about 8cm from the heat source, for 1-2 mins or until toasted. Turn and top with 80g cheddar. Grill for 1-2 mins or until cheddar melts and is golden.

Divide soup among bowls. Top with avocado, tomato, remaining cheddar, coriander and sliced chilli. Season with pepper and serve with cheese toasts.