Description
This comforting Tomato Soup with Cheese and Onion Toast combines the rich, hearty flavors of homemade tomato soup with the indulgence of melted cheese on toasted, buttery bread. The soup is smooth and full of tomato goodness, enhanced with garlic, onion, and dried herbs. Paired with a crispy, cheesy toast topped with sweet onions, this recipe makes for a satisfying and cozy meal that’s perfect for chilly days.
Ingredients
Scale
For the Tomato Soup:
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 2 cans (28 oz each) whole peeled tomatoes
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh basil, for garnish
For the Cheese and Onion Toast:
- 4 slices of crusty bread
- 2 tbsp butter, softened
- 1 small onion, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
Prepare the Tomato Soup:
- Cook the Aromatics: Heat olive oil over medium heat in a large pot. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- Add Garlic and Carrot: Add the minced garlic and chopped carrot. Continue cooking for 3-4 minutes until the vegetables are tender.
- Add Tomato Paste and Spices: Stir in the tomato paste and cook for 1-2 minutes. Add the sugar, dried basil, and dried oregano. Stir to combine.
- Add Tomatoes and Broth: Pour in the whole peeled tomatoes (with their juice) and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
- Season and Serve: Season with salt and pepper to taste. Keep the soup warm on low heat until ready to serve.
Prepare the Cheese and Onion Toast:
- Preheat the Broiler: Preheat your oven’s broiler or a toaster oven.
- Butter the Bread: Spread softened butter on one side of each slice of bread.
- Top with Onion and Cheese: Place the buttered bread on a baking sheet, buttered side up. Top with thinly sliced onion and sprinkle with shredded cheddar and Monterey Jack cheese.
- Broil: Broil the toast for 3-5 minutes, or until the cheese is melted and bubbly. Watch closely to prevent burning.
Serve:
- Ladle the Soup: Pour the hot tomato soup into bowls.
- Add the Toast: Serve each bowl of soup with a slice of cheese and onion toast on the side.
- Garnish: Garnish the soup with fresh basil leaves for added flavor and color.
Notes
- Smooth texture: For a smoother soup, use an immersion blender or strain the soup after blending.
- Toast variation: You can use any crusty bread for the toast, such as sourdough or baguette, for different textures and flavors.
- Extra flavor: Add a pinch of red pepper flakes to the soup for a slight kick or stir in some cream for a richer texture.
- Storing leftovers: The soup can be stored in an airtight container in the refrigerator for up to 3 days, and the toast can be made fresh each time for a crispy crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food, Easy Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup with 1 slice of toast
- Calories: 500
- Sugar: 10g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40 mg