Homemade Tomato Soup and Cheesy Toast

Ingredients:
(for soup)
2 1/2 tablespoons butter
2 celery ribs, chopped
1 1/2 teaspoons dried basil, crumbled between your fingers
Pinch of ground cloves
2 tablespoons flour
Two 15-ounce cans diced tomatoes in puree or juice
Pinch of baking soda
2 1/2 cups vegetable stock
1 1/2 cups milk
Sea salt and freshly ground pepper
1 small can Tomato paste

(for toast)
1 egg, separated,
1 Tbsp Dijon mustard
1 tsp cayenne pepper
1 cup grated sharp Cheddar cheese
4 slices delicious bread, lightly toasted

Directions:

1. Melt the butter in a soup pot over medium heat. Add celery, basil, and cloves; cook, stirring occasionally, 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth

2. Preheat the oven to 400°F. Return the soup to the pot, add the milk and tomato paste, and season to taste. If the soup is too thick, thin it with additional milk or stock.

3. For the toasts, combine the yolk, mustard and cayenne pepper, then stir in the cheese. Whisk the white until it holds soft peaks and fold in. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with cheese toast.

Enjoy! Perfect for a cold Autumn day.