Dietitian's Pick: Cheesy Toast Dippers With Creamy Tomato Soup

Serves: 4 (Serving size depends on each bariatric patient’s needs)

Prep time: 5 mins

Cooking time: 25 mins


  • 2 slices wholegrain sourdough

  • 1 tomato, sliced

  • 1/3 cup grated mozzarella

  • 1 tbs olive oil1 onion, diced

  • 2 garlic cloves, crushed

  • 2 x 400g tins Woolworths Italian diced tomatoes, no added salt

  • 1 tbs balsamic vinegar

  • ¼ cup light Greek-style yogurt

  • ¼ bunch basil, roughly chopped


  1. Preheat oven to 180°c. Line a baking tray with baking paper.

  2. Place sourdough on prepared tray and top with tomato, season with pepper and sprinkle with cheese. Bake for 15 minutes or until cheese and bread are golden brown. Cut bread in half lengthways.

  3. Meanwhile, to prepare the soup, heat olive oil in a medium saucepan over medium heat and sauté onion and garlic for 2-3 minutes or until almost starting to colour. Add tomatoes and vinegar and simmer for 5 minutes. Transfer to a blender or use a handheld blender to blitz until smooth. Season with pepper. Pour into bowls and dollop with yoghurt, sprinkle with basil and serve with cheesy dippers.

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