Tomato Soup with Cheese and Onion Toast Recipe

There’s nothing quite as comforting as a warm bowl of tomato soup served with crispy, cheesy, onion-topped toast. This pairing is a perfect balance of creamy, tangy, and savory flavors that’s both satisfying and easy to make. Whether you’re looking for a simple weeknight dinner or a comforting lunch, this dish delivers. Follow this detailed recipe to make your own homemade tomato soup and cheese and onion toast.

Ingredients for Tomato Soup

Main Ingredients:

• Canned whole tomatoes: 2 cans (28 ounces each)
• Vegetable or chicken broth: 3 cups
• Onion: 1 large, chopped
• Garlic: 4 cloves, minced
• Olive oil: 2 tablespoons
• Sugar: 1 teaspoon (to balance acidity)
• Heavy cream: ½ cup (optional for creaminess)
• Dried basil: 1 teaspoon (or 1 tablespoon fresh basil)
• Salt and black pepper: To taste

Optional Add-Ins:

• Red pepper flakes: ¼ teaspoon for a touch of heat
• Parmesan cheese: ¼ cup, grated for added depth
• Bay leaf: 1, for enhanced flavor

Ingredients for Cheese and Onion Toast

Main Ingredients:

• Baguette or rustic bread slices: 4-6 slices
• Cheddar cheese: 1 cup, shredded (or use Gruyere for a richer taste)
• Onion: 1 small, thinly sliced
• Butter: 2 tablespoons
• Garlic powder: ½ teaspoon (optional)
• Fresh parsley: For garnish

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Baking sheet
• Grater for cheese
• Ladle
• Blender or immersion blender

Step-by-Step Instructions:

Step 1: Prepare the Tomato Soup

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
3. Add the garlic and cook for 1 more minute until fragrant.
4. Pour in the canned whole tomatoes with their juice and crush them with a spoon.
5. Add the broth, sugar, dried basil, and bay leaf if using.
6. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes to allow the flavors to meld.

Step 2: Blend and Finish the Soup

1. Remove the bay leaf (if used).
2. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a regular blender.
3. Return the soup to the pot, stir in the heavy cream if desired, and season with salt and black pepper to taste.

Step 3: Prepare the Cheese and Onion Toast

1. Preheat your oven to 400°F (200°C).
2. Butter the bread slices on one side and place them on a baking sheet.
3. Sprinkle the garlic powder on the buttered side for added flavor.
4. Top each slice with a layer of thinly sliced onion and a generous amount of shredded cheddar cheese.
5. Bake in the oven for 8-10 minutes or until the cheese is melted and bubbly.
6. Optional: Broil for the last 1-2 minutes to achieve a golden crust.

Step 4: Serve and Garnish

1. Ladle the hot tomato soup into bowls and top with a sprinkle of Parmesan cheese and fresh basil if desired.
2. Serve the soup alongside the warm, gooey cheese and onion toast. Garnish the toast with a touch of fresh parsley for color.

Serving and Storage Tips

Serving:

• Pair the soup with a simple green salad or roasted vegetables for a complete meal.
• Serve the toast with a dash of Worcestershire sauce for an extra umami punch.

Storage:

• Refrigerator: Store the soup in an airtight container for up to 4 days. The toast is best served fresh but can be stored separately.
• Freezer: Tomato soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Reheat on the stove over medium heat.
• Reheating: Reheat the soup on the stove or in the microwave, adding a splash of broth if it has thickened.

Helpful Notes

• For a vegan version, use vegetable broth, omit the cream, and substitute dairy cheese with a plant-based alternative.
• To make the soup thicker, add a peeled, chopped potato to the pot and blend it with the soup.
• Flavor booster: Add a splash of balsamic vinegar or a touch of smoked paprika for deeper flavor.

Tips from Well-Known Chefs

• Ina Garten: Recommends roasting the canned tomatoes with olive oil and salt before adding them to the soup for a more intense flavor.
• Jamie Oliver: Suggests adding a small handful of cherry tomatoes for natural sweetness.
• Nigella Lawson: Advocates for a dash of white wine or sherry while sautéing the onions for a sophisticated touch.

Frequently Asked Questions (FAQs)

1. Can I use fresh tomatoes instead of canned?

Yes, use about 2 pounds of fresh tomatoes, peeled and chopped. Roasting them first enhances their sweetness.

2. How do I make the soup dairy-free?

Replace heavy cream with coconut milk or omit it entirely for a clear broth.

3. What type of cheese works best for the toast?

Cheddar, Gruyere, or a blend of mozzarella and Parmesan are excellent choices.

4. Can I add protein to the soup?

Yes, shredded chicken or white beans can be added for extra protein.

5. Is there a gluten-free option for the toast?

Use gluten-free bread and ensure the cheese and butter are certified gluten-free.

6. How do I prevent the soup from being too acidic?

The addition of sugar helps balance the acidity. You can also add a small amount of baking soda (¼ teaspoon) to neutralize it.

7. Can I make this soup in advance?

Absolutely! It tastes even better the next day as the flavors meld.

8. What’s the best way to reheat the toast?

Reheat in a preheated oven at 350°F (175°C) for a few minutes to maintain crispiness.

9. What herbs can I use if I don’t have basil?

Oregano, thyme, or a blend of Italian seasoning will also work well.

10. Can I skip the cream in the soup?

Yes, the soup will still be rich and flavorful without it, or you can substitute with whole milk for a lighter version.

This tomato soup with cheese and onion toast makes a delightful combination that’s comforting, flavorful, and easy to prepare. Enjoy this cozy meal on a chilly day or whenever you need a touch of homemade warmth!