Description
This comforting Tomato Soup with Cheese and Onion Toast combines a rich, smooth tomato soup made from whole peeled tomatoes, aromatic vegetables, and Italian herbs with crispy, buttery toast topped with melted cheddar and Monterey Jack cheeses and caramelized onions. Perfect for a cozy lunch or light dinner, it offers a flavorful and satisfying meal that’s easy to prepare in just 40 minutes.
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
- 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: Stir in the minced garlic and chopped carrot. Continue cooking for 3-4 minutes until the vegetables become tender.
- Add Tomato Paste and Spices: Mix in the tomato paste and cook for 1-2 minutes to deepen the flavor. Add sugar, dried basil, and dried oregano, stirring well to combine all ingredients.
- Add Tomatoes and Broth: Pour in the whole peeled tomatoes along with their juice and the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer gently for 20-25 minutes to develop flavors.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
- Season and Keep Warm: Taste the soup and season with salt and pepper as desired. Keep the soup warm on low heat until ready to serve.
- Preheat the Broiler: Turn on your oven’s broiler or a toaster oven’s broiler function to preheat while preparing the toast.
- Butter the Bread: Spread softened butter evenly over one side of each slice of crusty bread.
- Add Onion and Cheese: Place the buttered bread on a baking sheet, buttered side up. Top each slice with thinly sliced onion and sprinkle evenly with shredded cheddar and Monterey Jack cheeses.
- Broil the Toast: Place the baking sheet under the broiler and cook for 3-5 minutes, or until the cheese melts, bubbles, and starts to turn golden brown. Watch carefully to prevent burning.
- Serve the Soup and Toast: Ladle the hot tomato soup into serving bowls. Serve each bowl with a slice of cheese and onion toast on the side.
- Garnish: Add fresh basil leaves on top of the soup for a burst of color and fresh herbal flavor.
Notes
- Use an immersion blender for a quicker and safer blending process directly in the pot.
- If you prefer a chunkier texture, blend only half the soup and mix back with the unblended portion.
- For a creamier soup, stir in a splash of cream or coconut milk after blending.
- To add heat, sprinkle a pinch of red chili flakes into the soup with the spices.
- You can substitute the cheese with your favorite melty varieties like mozzarella or gouda.
- If you don’t have a broiler, toast the bread separately, then add cheese and onions and melt under a microwave or small grill.
- The soup can be made a day ahead and reheated gently to enhance flavor.
