Creamy tomato & pork neck soup with grilled cheese baguette


Delightfully rich with bold flavours, this #JustDelicious creamy tomato soup is the ideal winter warmer!



45ml (3T) olive oil

1 pack Eskort Smoked Pork Neck Steaks, cut into cubes

125ml (½c) leeks, chopped

1 green chilli, chopped

750ml (3c) hearty tomato sauce

250ml (1c) cream

salt and pepper


1 baguette

125ml (½c) white cheddar, grated

60ml (¼c) Gorgonzola, grated

To serve

15ml (1T) black sesame seeds, to garnish

1 lemon, cut in half for serving



Switch on the oven grill.


  • Heat olive oil in a pot over moderate heat.
  • Fry the pork neck steaks, leeks and chilli until the pork is cooked and the leeks are glossy.
  • Add the tomato sauce and cream, then season with salt and pepper.
  • Close the lid and allow the soup to come to the boil.


  • With a knife at a 45-degree angle, slice the baguette and put the slices on a baking tray.
  • Cover each slice with some white cheddar and Gorgonzola cheese.
  • Put under the grill until the cheese is melted and golden brown.

To serve 

  • Ladle a portion of the soup into a bowl and garnish with black sesame seeds.
  • Squeeze the juice of half a lemon over the soup and serve with warm slices of grilled cheese baguette.


  • This recipe contains gluten and dairy.


  • Cream (dairy, contains lactose): Use Orley Whip or coconut cream.
  • White cheddar (dairy, contains lactose): Use dairy-free cheddar flavoured cheese or any vegan cheese.
  • Baguette (contains gluten): Use a gluten-free baguette or slices of gluten-free bread.

Note: Gorgonzola is dairy but is considered lactose-free unless of the dolce (short-ripened) variety. If desired, use dairy-free cheddar flavoured cheese or any vegan cheese as a substitute.