Garlic Bread Roll Ups with Tomato Soup

1. Let’s start with the tomato soup! Heat the olive oil in a large skillet over medium/high heat and add the chopped red onion and carrot. Sprinkle with a little salt and cook until the onion is softening (4-5 minutes). Add the grated garlic. Stir and cook until fragrant, then deglaze the skillet with the red wine.
2. Pour in the chopped tomatoes. Reduce the heat to low and pop a lid onto the skillet. Simmer for 15-20 minutes, then blend until smooth.
3. For the roll ups, prepare the garlic butter first. In a small saucepan, melt the vegan butter over medium heat, then stir in the grated garlic. Heat for 2 minutes, stirring regularly, then add in the fresh parsley. Stir for a minute, then remove from the heat and set aside.
4. Cut off the bread crusts and keep them aside for another recipe (how about some crunchy croutons?). Roll each slice firmly with a rolling pin until flat, then spread 1 tsp of the chopped tomato across each slice. Sprinkle with oregano, then place 1 tbsp of vegan mozzarella along the edge of each slice. Carefully but firmly roll up the bread.
5. Brush with the garlic butter and then place into a hot skillet. Turn regularly until evenly golden all around.
6. Serve the roll ups alongside the hot soup and get dipping!

Chef’s tip!

The technique for these roll ups is so easy & great for a number of different fillings! Next time you have a few slices of bread leftover, why not turn it into some pizza roll ups with tomato sauce, cheese & Italian herbs – or try a sweet filling with banana & our Mr Organic chocolate spread!