Description
This comforting British-inspired Tomato Soup with Cheese and Onion Toast is a perfect blend of rich, tangy tomato soup and crispy, cheesy toasted bread topped with sweet onions. Ideal for a cozy lunch or light dinner, this recipe is easy to prepare on the stovetop and offers optional creamy variations to suit your preference.
Ingredients
Scale
For the Soup
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1/2 teaspoon sugar
- Salt and black pepper to taste
- 1/2 cup heavy cream or milk (optional for creamier texture)
For the Cheese and Onion Toast
- 4 slices crusty bread
- 1 cup shredded sharp cheddar cheese
- 1/4 cup thinly sliced red or yellow onion
- 1 tablespoon butter, softened
Instructions
- Sauté Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes until soft and translucent, stirring occasionally to prevent sticking.
- Add Flavorings: Stir in the minced garlic, tomato paste, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant, ensuring the tomato paste is well incorporated.
- Simmer Soup: Pour in the crushed tomatoes, vegetable or chicken broth, sugar, and season with salt and black pepper to taste. Bring to a simmer and let cook uncovered for 15 to 20 minutes to develop rich flavors.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Add Cream (Optional): Stir in the heavy cream or milk for a creamier texture, and keep the soup warm on low heat while preparing the toast.
- Prepare Toast: Preheat your oven’s broiler. Butter each slice of crusty bread thoroughly, then evenly top with shredded cheddar cheese and thinly sliced onions.
- Broil Toast: Place the prepared bread slices on a baking sheet and broil for 2 to 4 minutes, watching closely until the cheese is bubbly, melted, and golden brown.
- Serve: Ladle the hot tomato soup into bowls and serve immediately alongside the cheese and onion toast, perfect for dipping or enjoying separately.
Notes
- Use fresh tomatoes by roasting and blending them before simmering for a fresher flavor.
- Add a splash of balsamic vinegar to the soup for an added depth of acidity.
- For a vegan version, substitute plant-based butter, cheese, and cream alternatives.
- You can adjust the thickness of the soup by adding more or less broth.
- Store leftover soup in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 bowl soup + 1 toast
- Calories: 390
- Sugar: 9g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
