If you’re someone who loves the cozy comfort of homemade soup paired with the irresistible charm of melty cheese on crispy toast, this Tomato Soup with Cheese and Onion Toast Recipe is about to become your new go-to. It’s a heartwarming dish that combines the rich, tangy flavors of slow-simmered tomato soup with the satisfying crunch and gooey goodness of onion-topped cheese toast. Each spoonful and bite will feel like a warm hug, perfect for chilly evenings or anytime you crave something simple yet incredibly flavorful.
Ingredients You’ll Need
This Tomato Soup with Cheese and Onion Toast Recipe uses humble, pantry-friendly ingredients that come together to create magic. Each component plays a vital role, from the sweet depth of caramelized onions to the robust tomato base and the dreamy melted cheese that crowns the toast.
- 2 tbsp olive oil: For sautéing the onions and garlic to build a fragrant base.
- 1 large onion, chopped: Adds sweetness and body to the soup.
- 3 cloves garlic, minced: Gives the soup a delicious aromatic kick.
- 1 carrot, chopped: Brightens the color and adds natural sweetness.
- 2 cans (28 oz each) whole peeled tomatoes: The heart of the soup, providing rich tomato flavor.
- 4 cups vegetable broth: Creates the perfect soup consistency and depth.
- 2 tbsp tomato paste: Intensifies the tomato flavor.
- 1 tsp sugar: Balances acidity for a smooth taste.
- 1 tsp dried basil: Brings a hint of herbal freshness.
- 1/2 tsp dried oregano: Adds subtle warmth and complexity.
- Salt and pepper to taste: Essential seasoning to enhance all flavors.
- Fresh basil, for garnish: Adds a pop of vibrant color and fresh aroma.
- 4 slices of crusty bread: The sturdy base for the toasty topping.
- 2 tbsp butter, softened: Helps the onions caramelize and adds richness to the toast.
- 1 small onion, thinly sliced: For sweet, caramelized onion topping on the toast.
- 1 cup shredded cheddar cheese: Sharp and melty, perfect for toasting.
- 1 cup shredded Monterey Jack cheese: Adds creamy texture and mild flavor.
How to Make Tomato Soup with Cheese and Onion Toast Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until they become soft and fragrant, about 5 minutes. This step builds a beautiful foundation of flavor that’s essential for the soup’s rich depth.
Step 2: Add Carrots and Tomatoes
Next, stir in the chopped carrot, canned whole peeled tomatoes with their juices, tomato paste, and vegetable broth. The carrots bring a subtle sweetness and extra body, while the tomatoes and paste create the star of the show—a luscious, tangy base.
Step 3: Season and Simmer
Sprinkle in sugar, dried basil, oregano, salt, and pepper. These seasonings help balance and elevate the tomato’s natural acidity. Let the soup simmer gently, uncovered, for about 25 minutes. This allows all the flavors to meld beautifully and the soup to thicken slightly.
Step 4: Prepare the Onion Toast Topping
While the soup simmers, melt butter in a skillet over medium heat and add the thinly sliced onion. Cook slowly until caramelized and golden brown, around 10 to 15 minutes. This sweetness complements the sharp cheeses perfectly.
Step 5: Build and Toast the Cheese Onion Bread
Spread the caramelized onions evenly over the crusty bread slices. Then sprinkle a mix of shredded cheddar and Monterey Jack cheese on top. Place under the broiler just until the cheese melts, bubbles, and turns slightly golden—watch closely so it doesn’t burn!
Step 6: Blend the Soup
Once the soup is done simmering, use an immersion blender (or carefully transfer to a blender) to puree until smooth and creamy. Adjust seasoning if needed and keep warm until serving.
How to Serve Tomato Soup with Cheese and Onion Toast Recipe
Garnishes
Fresh basil leaves scattered over the soup add an irresistible fresh aroma and a burst of green that visually brightens the bowl. A drizzle of good olive oil can also enhance the richness.
Side Dishes
This soup pairs beautifully with a crisp green salad or a handful of roasted nuts for crunch. A light dessert, such as fresh fruit or a lemon sorbet, complements the meal nicely without overpowering the flavors.
Creative Ways to Present
Try serving the tomato soup with the cheese and onion toast cut into small, bite-sized crostinis for a party platter. Or ladle the soup into mini bread bowls for a charming, rustic presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the cheese and onion toast separate to retain its crispness, otherwise it will become soggy.
Freezing
This tomato soup freezes exceptionally well. Cool the soup completely before transferring to freezer-safe containers. Freeze for up to 3 months. Cheese toast is best made fresh and not frozen, as texture suffers.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much. For the toast, reheat quickly in a hot oven to restore some crispness before serving.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Use about 3 pounds of ripe fresh tomatoes, peeled and chopped, for the best flavor. You might need to simmer a bit longer to develop that rich, concentrated taste.
Can I substitute the cheeses?
Yes, feel free to experiment with cheeses like Gruyère, mozzarella, or provolone for different meltiness and flavors. Just be mindful of salt levels, as some cheeses are saltier than cheddar and Monterey Jack.
Is this recipe vegan-friendly?
The soup itself can easily be vegan by using vegetable broth and omitting butter, or using a vegan butter alternative. For the toast, swap the cheese for a plant-based cheese and use olive oil instead of butter.
Can I make this recipe in advance?
You can prepare the soup a day ahead and refrigerate it covered. Caramelize the onions and assemble the cheese toast topping right before baking to keep everything fresh and delicious.
What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup to a regular blender in batches. Just be cautious with hot liquids and blend in small amounts to prevent spills.
Final Thoughts
There’s something truly special about this Tomato Soup with Cheese and Onion Toast Recipe that goes beyond just good food; it’s about comfort, warmth, and sharing a beloved classic with those you care about. It’s an easy recipe that delivers on flavor and satisfaction every single time. Seriously, once you’ve tried it, you’ll find yourself coming back to it whenever you want that perfect cozy meal.
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Tomato Soup with Cheese and Onion Toast Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup and Toast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful Tomato Soup served alongside crispy Cheese and Onion Toasts. This recipe combines a rich, herb-infused tomato base with garlicky sautéed vegetables, paired perfectly with warm toasted bread topped with caramelized onions and melted cheddar and Monterey Jack cheeses for a satisfying meal.
Ingredients
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
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and chopped carrot. Sauté until vegetables are soft and fragrant, about 7-8 minutes.
- Add Tomatoes and Broth: Pour in the whole peeled tomatoes along with their juices, breaking them up with a spoon. Stir in vegetable broth, tomato paste, sugar, dried basil, dried oregano, and season with salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 20 minutes to develop flavors.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer soup in batches to a blender and puree until smooth. Return the soup to the pot if using a blender. Adjust seasoning as needed.
- Prepare Onion Toast: While the soup simmers, preheat the oven to 375°F (190°C). In a skillet, melt 1 tablespoon of the butter over medium heat. Add thinly sliced onion and cook, stirring frequently until golden and caramelized, about 10 minutes. Butter the bread slices on one side with the remaining butter.
- Assemble Toasts: Place the buttered bread slices on a baking sheet butter-side down. Evenly distribute the caramelized onions on top. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the onions.
- Bake Toasts: Bake in the preheated oven for 8-10 minutes until the cheese is melted and bubbly and the bread is toasted.
- Serve: Ladle the hot tomato soup into bowls, garnish with fresh basil leaves. Serve alongside the warm cheese and onion toasts for dipping and enjoying together.
Notes
- Use fresh basil for garnish to add a bright herbal note to the soup.
- The combination of cheddar and Monterey Jack cheeses gives a rich, melty texture and balanced flavor to the toasts.
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- Adjust sugar according to the acidity of canned tomatoes.
- Caramelizing onions slowly enhances their sweetness and flavor—don’t rush this step.
