Tomato Soup with Cheese and Onion Toast Recipe
Classic comfort food meets a delicious twist in this Tomato Soup with Cheese and Onion Toast recipe. Creamy, tangy tomato soup paired with cheesy, caramelized onion toast creates a satisfying, flavorful meal perfect for cozy evenings or when you need a quick yet indulgent dish. Simple to make yet rich in flavor, this combination is guaranteed to be a hit with kids and adults alike.
Ingredients
For the Tomato Soup:
- Olive oil or butter: 2 tablespoons
- Onion: 1 medium, finely diced
- Garlic: 3 cloves, minced
- Canned crushed tomatoes: 2 cans (28 oz total)
- Vegetable or chicken broth: 3 cups
- Tomato paste: 1 tablespoon
- Sugar: 1 teaspoon (to balance the acidity)
- Heavy cream: ½ cup (optional, for creaminess)
- Salt and black pepper: To taste
- Dried basil or oregano: 1 teaspoon
- Red pepper flakes: ¼ teaspoon (optional, for a little heat)
For the Cheese and Onion Toast:
- Bread slices: 4 (French baguette, sourdough, or your favorite)
- Butter: 2 tablespoons, softened
- Onion: 1 large, thinly sliced
- Olive oil: 1 tablespoon
- Sugar: ½ teaspoon (for caramelizing onions)
- Cheddar or Gruyère cheese: 1 ½ cups, shredded
- Salt and pepper: To taste
Optional Garnishes:
- Fresh basil leaves or parsley, chopped
- A drizzle of olive oil or cream for the soup
Step-by-Step Instructions
Step 1: Make the Tomato Soup
- Sauté the Aromatics:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the diced onion and garlic. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
- Add the Tomatoes and Broth:
- Stir in the tomato paste, crushed tomatoes, and broth.
- Add sugar, dried basil (or oregano), and red pepper flakes (if using). Stir well.
- Simmer the Soup:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for 20 minutes, stirring occasionally.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a countertop blender (be cautious of hot liquids).
- Finish with Cream (Optional):
- Stir in the heavy cream for a rich and creamy texture. Taste and adjust seasoning with salt and black pepper.
Step 2: Prepare the Cheese and Onion Toast
- Caramelize the Onions:
- Heat olive oil in a skillet over medium heat.
- Add the sliced onions and sugar, stirring to coat. Season with a pinch of salt and pepper.
- Cook for 15-20 minutes, stirring occasionally, until the onions are golden and caramelized. Set aside.
- Assemble the Toasts:
- Preheat your oven or broiler to 400°F (200°C).
- Spread butter on one side of each bread slice. Place the slices on a baking sheet, buttered side down.
- Top each slice with caramelized onions and a generous layer of shredded cheese.
- Bake or Broil:
- Bake for 5-7 minutes, or broil for 2-3 minutes, until the cheese is melted and bubbly.
Step 3: Serve and Enjoy
- Ladle the Soup:
- Serve the tomato soup hot in bowls. Garnish with fresh basil or parsley and a drizzle of olive oil or cream.
- Pair with Toasts:
- Place the cheese and onion toasts alongside the soup for dipping or on the side as a crunchy complement.
Serving and Storage Tips
Serving Suggestions
- Pair with a Salad: Serve alongside a crisp green salad for a complete meal.
- Custom Garnishes: Add croutons, a dollop of pesto, or Parmesan cheese to the soup for added flavor.
Storage
- Tomato Soup: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Cheese Toasts: Best enjoyed fresh, but you can store the caramelized onions in the fridge for up to 5 days and assemble the toasts as needed.
Reheating
- Reheat the soup on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of water or broth if the soup thickens too much.
Helpful Notes
- Tomato Variations: Fresh, ripe tomatoes (about 2 lbs) can be substituted for canned tomatoes. Roast them first for added flavor.
- Cheese Choices: Gruyère, sharp cheddar, or even mozzarella work beautifully for the toasts. Mix cheeses for a unique flavor.
- Gluten-Free Option: Use gluten-free bread for the toasts.
Tips from Well-Known Chefs
1. Gordon Ramsay
“Caramelize your onions slowly for deeper flavor—it’s worth the extra time for a toast topping that’s rich and sweet.”
2. Ina Garten
“Good-quality tomatoes and fresh herbs make all the difference. Don’t skimp on fresh basil as a garnish for the soup.”
3. Yotam Ottolenghi
“Try adding a swirl of tahini to the soup for a nutty depth that pairs beautifully with the sweetness of tomatoes.”
Frequently Asked Questions
1. Can I make this vegan?
Yes! Use olive oil instead of butter, substitute heavy cream with coconut milk, and use vegan cheese or skip the cheese entirely for the toast.
2. Can I use fresh tomatoes?
Absolutely! Roast fresh tomatoes with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes, then blend them into the soup.
3. Can I make the soup spicier?
Add a pinch of cayenne pepper, red chili flakes, or a splash of hot sauce for extra heat.
4. Can I make the soup ahead of time?
Yes, the soup’s flavors deepen as it sits. Make it up to 2 days in advance and reheat gently before serving.
5. What type of bread works best for the toasts?
Sourdough, French baguette, or ciabatta are ideal because they hold up well to the toppings.
6. Can I use milk instead of cream?
Yes, but the soup will be less rich. You can also use half-and-half as a middle-ground option.
7. How do I avoid curdling the cream?
Add the cream at the end over low heat and avoid boiling the soup after adding it.
8. What’s the best way to caramelize onions quickly?
Cook them over medium heat with a pinch of sugar and salt, stirring frequently. Don’t rush the process—it’s worth the time.
9. Can I freeze the caramelized onions?
Yes, store them in an airtight container and freeze for up to 3 months. Thaw before using.
10. Can I add other toppings to the toast?
Absolutely! Try sliced tomatoes, olives, or a sprinkle of herbs like thyme or oregano.