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.
