Abi's classic tomato soup with sardine toast

"My favourite Sunday night childhood food memory is a steaming bowl of canned tomato soup with a slice of toast topped with vinegary sardines. In Zim, we got Campbells soup. My gran would swirl water into the empty can to make it go further and ensure no waste."

 

Serves 2 
Preparation: 10 minutes 
Cooking: 10 minutes

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INGREDIENTS

  • 600 g fresh and creamy tomato soup
  • hard cheese, grated, for serving

For the sardines on toast:

  • 2 slices toast
  • butter for spreading
  • 120 g Brisling sardines
  • 2 T vinegar or lemon juice

METHOD

  1. Heat the soup according to package instructions, then add the grated cheese.
  2. To make the sardines on toast, mash the sardines in a bowl with the vinegar. Spoon onto buttered toast.
  3. Cook's note: You can also add Woolies kids' gnocchi shapes, panfried in butter until crispy or readymade frikkadels. Alternatively, top with caramelised pumpkin seed sprinkle for crunch and a dollop of crème fraîche to make it creamy.