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Rudolph Cheese Toastie with Tomato Soup

This Rudolph Cheese Toastie with Tomato Soup is not only a festive and creative meal but also a comforting and flavourful combination. Enjoy the gooey cheese toastie alongside the warmth of the tomato soup for a delightful winter treat for those colder December nights!


For the Rudolph Cheese Toastie:

  • 4 slices of whole-grain bread
  • 8 slices of your favourite cheese (cheddar or Swiss work well)
  • 1 red bell pepper
  • 1 black olive
  • Butter for spreading

For the Tomato Soup:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cans (28 oz each) crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional, for a creamier soup)
  • Fresh basil for garnish (optional)



For the Rudolph Cheese Toastie:

  1. Prepare the Ingredients: Preheat your pan or toastie maker and cut the red bell pepper into small circles to represent Rudolph’s nose then slice the black olive into thin rounds for Rudolph’s eyes.
  2. Assemble the Cheese Toastie: Butter one side of each slice of bread. On the non-buttered side of two slices, place the cheese slices .Add the red bell pepper circle near the top of one slice to represent Rudolph’s nose. Place two olive slices above the red pepper circle as eyes. Top with the other slice of bread, buttered side facing out.
  3. Cook the Toastie: Cook the assembled sandwich in a pan or sandwich press until the bread is golden brown, and the cheese is melted.
  4. Shape the Toastie: Once cooked, use a round cookie cutter or a knife to shape the top of the sandwich into reindeer antlers.
  5. For the Tomato Soup: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
  6. Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir well. Then add dried basil, dried oregano, salt, and pepper. Stir to combine.
  7. Simmer: Bring the soup to a simmer, then reduce the heat to low. Let it simmer for about 20-25 minutes, allowing the flavours to meld.
  8. Serve: Ladle the tomato soup into bowls and garnish with fresh basil if desired.