Tomato Soup with Cheese and Onion Toast Recipe

There’s something undeniably heartwarming about a bowl of rich, velvety tomato soup paired with crispy, cheesy toast. This recipe elevates the classic comfort food with the addition of caramelized onions on the toast, adding a touch of sweetness and depth to the savory duo. Perfect for a cozy evening or as a starter for a dinner party, this dish combines simplicity with sophistication.

Let’s dive into the step-by-step process to create this soul-warming meal.

Ingredients

For the Tomato Soup:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 oz) of whole peeled tomatoes
• 2 cups vegetable or chicken stock
• 1 teaspoon sugar (optional, to balance acidity)
• ½ teaspoon dried basil (or 1 teaspoon fresh basil, chopped)
• Salt and black pepper to taste
• ½ cup heavy cream or milk (optional, for a creamier soup)

For the Cheese and Onion Toast:

• 4 slices of crusty bread (sourdough or baguette works well)
• 1 cup shredded sharp cheddar cheese (or a mix of cheeses like Gruyère or mozzarella)
• 1 medium onion, thinly sliced
• 1 tablespoon butter
• 1 teaspoon sugar (to aid caramelization)
• A pinch of salt

Step-by-Step Instructions

Step 1: Prepare the Soup Base

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 2: Cook the Tomatoes

1. Pour the canned tomatoes into the pot along with their juices. Break the tomatoes into smaller chunks using a spoon.
2. Add the vegetable or chicken stock, dried basil, and sugar (if using). Stir to combine.

Step 3: Simmer and Blend

1. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
2. Remove the pot from the heat and let it cool slightly before blending. Use an immersion blender or carefully transfer the soup to a blender and blend until smooth.

Step 4: Final Touches

1. Return the soup to the pot. Stir in the heavy cream or milk (if using) for added richness.
2. Season with salt and black pepper to taste. Keep the soup warm over low heat while you prepare the toast.

Step 5: Caramelize the Onions

1. Heat the butter in a skillet over medium heat. Add the sliced onions and a pinch of salt.
2. Cook, stirring frequently, for 10-15 minutes, until the onions are soft and golden brown. Add the teaspoon of sugar halfway through to aid caramelization.

Step 6: Assemble and Toast

1. Preheat your oven broiler or a toaster oven.
2. Place the bread slices on a baking sheet. Spread a layer of caramelized onions over each slice.
3. Top with a generous layer of shredded cheese.

Step 7: Melt the Cheese

1. Broil the toast in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
2. Keep a close eye to prevent burning.

Serving Tips

• Ladle the soup into bowls and serve hot.
• Place the cheese and onion toast on the side or float it on top of the soup for a stunning presentation.
• Garnish with fresh basil leaves or a drizzle of olive oil for added flair.

Storage Tips

• Tomato Soup: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Cheese and Onion Toast: Best enjoyed fresh, but you can store the caramelized onions separately in the fridge for up to 5 days.

Helpful Notes

• Blending Tip: For a chunkier soup, blend only half the soup and mix it with the unblended portion.
• Make It Vegan: Use coconut milk instead of cream for the soup and swap out cheese with a plant-based alternative.
• Extra Additions: Sprinkle some red pepper flakes on the toast for a spicy kick.

Tips from Well-Known Chefs

• Gordon Ramsay: Always roast the canned tomatoes for a few minutes in the oven before adding them to the soup for a deeper flavor.
• Ina Garten: A splash of balsamic vinegar at the end of cooking enhances the soup’s natural sweetness.
• Jamie Oliver: When making caramelized onions, be patient; low and slow cooking is key to achieving perfect sweetness.

Frequently Asked Questions

1. Can I use fresh tomatoes instead of canned?

Yes! Use about 6-8 fresh tomatoes. Blanch and peel them before cooking to remove the skins.

2. What can I use instead of heavy cream?

Milk, half-and-half, or even Greek yogurt can work as a substitute.

3. Can I freeze the soup?

Absolutely! Freeze it in portions for up to 3 months. Thaw and reheat on low heat.

4. What other cheese works well for the toast?

Gouda, Parmesan, or a smoked cheddar are fantastic options.

5. Is it okay to skip caramelizing the onions?

While caramelized onions add depth, you can skip this step and still enjoy a delicious cheese toast.

6. How do I make the soup spicier?

Add a pinch of cayenne pepper or a few red chili flakes during the cooking process.

7. What bread is best for the toast?

Sourdough, ciabatta, or any rustic bread with a firm crust works beautifully.

8. Can I use a hand mixer instead of a blender?

A hand mixer won’t achieve the same smooth texture as an immersion or standard blender.

9. How can I thicken the soup?

Add a small potato during cooking and blend it with the soup for natural thickening.

10. What can I pair with this meal?

A simple green salad with a tangy vinaigrette makes a perfect side.