Tomato Soup with Cheese and Onion Toast

When the weather turns chilly and you’re craving a comforting meal, there’s nothing quite like a bowl of Tomato Soup with Cheese and Onion Toast. This classic combination brings together the rich, tangy flavors of tomato soup with the savory crunch of cheesy, onion-topped toast.

Picture yourself curled up with a steaming bowl of tomato soup, its creamy texture and vibrant flavor warming you from the inside out. Paired with crispy cheese and onion toast, this meal is both satisfying and nostalgic, perfect for those cozy days at home.

Resume of the Recipe: This Tomato Soup with Cheese and Onion Toast is a heartwarming classic that combines rich, creamy tomato soup with crispy, cheesy toast topped with caramelized onions. It’s easy to prepare and perfect for a comforting lunch or dinner. The blend of flavors and textures makes this dish a true comfort food favorite.

Exciting Story: Growing up, tomato soup was a staple in my family’s kitchen. On chilly days, my mom would make a big pot of tomato soup, and the aroma of tomatoes and herbs would fill the house. The best part was always the cheese and onion toast, which added a delightful crunch and savory kick to every bite. This recipe brings those cherished memories to life and is a go-to comfort meal that’s as easy to make as it is delicious.

Why This Tomato Soup with Cheese and Onion Toast?

• Comforting and Hearty: Enjoy a classic combination that’s both soothing and filling.
• Rich Flavor: The creamy tomato soup pairs perfectly with the savory, cheesy toast, creating a delightful contrast in textures and flavors.
• Easy to Prepare: This dish is quick to make, making it a perfect choice for a cozy lunch or dinner.

How to Make Tomato Soup with Cheese and Onion Toast:

1. Prepare the Soup:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
   • Stir in the diced tomatoes (with their juices), broth, dried basil, and dried oregano. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
   • Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
2. Prepare the Cheese and Onion Toast:
   • While the soup is simmering, melt the butter in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized and golden brown, about 10-15 minutes. Season with dried thyme, salt, and pepper.
   • Preheat your oven’s broiler. Place the bread slices on a baking sheet and toast under the broiler until lightly browned, about 1-2 minutes per side.
   • Remove the bread from the oven, sprinkle with shredded cheddar cheese, and return to the broiler until the cheese is melted and bubbly, about 1-2 minutes. Remove from the oven and top with the caramelized onions.
3. Serve:
   • Ladle the tomato soup into bowls and serve with the cheese and onion toast on the side.

Tips:

• Blending the Soup: If you prefer a chunky texture, blend only half of the soup and leave the rest as is.
• Onion Toast: For extra flavor, sprinkle a bit of paprika or garlic powder on the cheese before broiling.

Substitutions and Variations:

• Cheese Options: Swap cheddar for other cheeses like Gruyère or mozzarella for different flavors.
• Bread Choices: Use gluten-free or whole grain bread if you prefer.

Make a Healthier Version:

• Lower Fat: Use low-fat milk or a dairy-free alternative in place of heavy cream.
• Reduced Sodium: Opt for low-sodium broth and skip the added salt in the soup.

Closing: And there you have it! This Tomato Soup with Cheese and Onion Toast is the ultimate comfort food duo, perfect for warming up on a chilly day. Let us know how your soup and toast turn out, and don’t forget to explore more of our cozy recipes for your next meal!

Frequently Asked Questions:

1. Can I use fresh tomatoes instead of canned?
   • Yes, you can use fresh tomatoes. Blanch and peel them before adding to the pot. You may need to adjust the cooking time and add extra seasoning.
2. Can I make this soup ahead of time?
   • Absolutely! The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
3. How can I make the soup spicier?
   • Add a pinch of red pepper flakes or a dash of hot sauce to the soup to give it a spicy kick.
4. Can I use a different type of cheese for the toast?
   • Yes, feel free to use your favorite cheese or a mix of cheeses for a unique flavor.
5. What type of bread works best for the cheese toast?
   • Hearty breads like sourdough, whole wheat, or ciabatta work well for making the cheese toast crispy and flavorful.
6. Can I add vegetables to the tomato soup?
   • Yes, you can add vegetables like bell peppers, carrots, or celery for added nutrition and flavor.
7. How do I store leftover cheese and onion toast?
   • Store leftover toast in an airtight container at room temperature for up to 1 day. Reheat in the oven to crisp it up before serving.
8. Can I use a different type of broth?
   • Yes, you can use chicken, beef, or vegetable broth depending on your preference.
9. Can I make the cheese and onion toast without broiling?
   • Yes, you can toast the bread in a toaster or a skillet and then melt the cheese under the oven’s broiler.
10. How do I make the soup vegan?
    • Use vegetable broth, non-dairy milk, and vegan cheese to make this soup vegan-friendly.

Tomato Soup with Cheese and Onion Toast

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Tomato Soup:

• 2 tablespoons 2 olive oil

• 1 1 onion, finely chopped

• 2 cloves 2 garlic, minced

• 2 cans 2 (14.5 oz each) diced tomatoes

• 2 cups 2 vegetable or chicken broth

• 1 teaspoon 1 dried basil

• 1 teaspoon 1 dried oregano

• 1/2 teaspoon 1/2 sugar (optional)

• 1/2 cup 1/2 heavy cream

• Salt and pepper to taste

• For the Cheese and Onion Toast:

• 4 slices 4 bread (preferably a hearty type like sourdough or whole wheat)

• 1 cup 1 shredded cheddar cheese

• 1 small 1 onion, thinly sliced

• 2 tablespoons 2 butter

• 1 teaspoon 1 dried thyme

• Salt and pepper to taste

Directions

• Prepare the Soup:
• In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
• Stir in the diced tomatoes (with their juices), broth, dried basil, and dried oregano. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
• Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
• Prepare the Cheese and Onion Toast:
• While the soup is simmering, melt the butter in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized and golden brown, about 10-15 minutes. Season with dried thyme, salt, and pepper.
• Preheat your oven’s broiler. Place the bread slices on a baking sheet and toast under the broiler until lightly browned, about 1-2 minutes per side.
• Remove the bread from the oven, sprinkle with shredded cheddar cheese, and return to the broiler until the cheese is melted and bubbly, about 1-2 minutes. Remove from the oven and top with the caramelized onions.
• Serve:
• Ladle the tomato soup into bowls and serve with the cheese and onion toast on the side.Prepare the Soup:
• In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
• Stir in the diced tomatoes (with their juices), broth, dried basil, and dried oregano. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
• Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
• Prepare the Cheese and Onion Toast:
• While the soup is simmering, melt the butter in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized and golden brown, about 10-15 minutes. Season with dried thyme, salt, and pepper.
• Preheat your oven’s broiler. Place the bread slices on a baking sheet and toast under the broiler until lightly browned, about 1-2 minutes per side.
• Remove the bread from the oven, sprinkle with shredded cheddar cheese, and return to the broiler until the cheese is melted and bubbly, about 1-2 minutes. Remove from the oven and top with the caramelized onions.
• Serve:
• Ladle the tomato soup into bowls and serve with the cheese and onion toast on the side.

Follow US on Pinterest

Follow @middleeastsector on Pinterest