Smoky Tomato Soup and Chipotle Cheese Toasties

1. Preheat the oven to 200°C / 180°C fan / 400°F. Place the tomatoes and onion in a roasting dish, drizzle with olive oil, add the Smoked Garlic Paste and Sweet Smoked Paprika, season with salt and pepper, and mix well. Roast for 20–25 minutes until soft and caramelised.

2. Transfer the roasted vegetables to a blender, add the stock and cream, and blend until smooth. Pour into a pan, heat gently, taste, and adjust the seasoning if needed.

3. Spread a thin layer of Chipotle Paste on the inside of each slice of bread, add the grated Cheddar and Gruyère, and top with the second slices. Spread the outside of each sandwich generously with mayonnaise.

4. Air fry at 180°C for 7–10 minutes until the cheese has melted and the bread is golden, flipping halfway through.

5. Pour the soup into bowls, slice the toasties, and serve alongside for dipping.