Mexican tomato and bean soup with cheese toasts

  • 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 Diced Tomatoes
  • 1 cup Real Stock Vegetable
  • 400g can red kidney beans, rinsed, drained
  • 4 slices Bakery Stone Baked White Sourdough Vienna
  • 140g Vintage Cheddar, grated
  • 1 avocado, diced
  • 1 ripe tomato, seeded, diced
  • 1/3 cup coriander leaves
  1. Heat oil in a large saucepan over medium heat. Cook onion, garlic and chopped chilli, stirring, for 5 mins or until softened.
  2. 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.
  3. Add beans and cook for 1-2 mins until heated through. Season.
  4. 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.
  5. Turn and top with 80g cheddar. Grill for 1-2 mins or until cheddar melts and is golden.
  6. Divide soup among bowls. Top with avocado, tomato, remaining cheddar, coriander and sliced chilli. Season with pepper and serve with cheese toasts.

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