There’s nothing more comforting than a warm bowl of creamy tomato soup paired with cheesy, onion-topped toast. It’s the perfect combination of savory flavors, making it a satisfying meal that’s ideal for any season. Whether I’m craving something hearty or need a quick and easy lunch or dinner, this dish always hits the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large tomatoes, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon tomato paste
3 cups vegetable broth
Salt and pepper to taste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup heavy cream (optional for creaminess)
4 slices of bread
1 tablespoon butter
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions
Directions
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and minced garlic, sautéing them for about 5-7 minutes until softened and aromatic.
Add the chopped tomatoes and tomato paste to the pot. Stir everything together and cook for an additional 5 minutes to let the flavors combine.
Pour in the vegetable broth and add the dried basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and allow it to simmer for about 20 minutes, letting the flavors meld together.
Once the soup has simmered, I like to purée it using an immersion blender directly in the pot. Alternatively, I can transfer it to a blender to purée until smooth. If I want the soup extra creamy, I stir in some heavy cream at this stage.
While the soup is simmering, I prepare the cheese and onion toast. I start by spreading butter on both sides of the bread slices and heating a skillet over medium heat. I cook the bread for about 2-3 minutes on each side until golden brown and crispy.
Once the toast is crispy, I top each slice with shredded cheddar cheese and chopped green onions. Let the cheese melt and slightly brown before serving.
Serve the tomato soup hot with the cheesy onion toast on the side, or break the toast into pieces to dip into the soup for extra flavor.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Storage/Reheating
This soup can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up on the stove over medium heat until heated through. The cheese and onion toast is best fresh, but I can store leftover toast in the fridge for up to a day. When reheating, I recommend using a skillet to bring back some of the toast’s crispiness.
FAQs
Can I use a different type of bread for the toast?
Yes! I can use any bread I prefer. Sourdough, whole grain, or even gluten-free bread would work well in this recipe.
Can I make the soup ahead of time?
Absolutely! This soup can be made a day ahead and stored in the fridge. The flavors actually improve after sitting for a bit, making it even more delicious when reheated.
Can I freeze the soup?
Yes, I can freeze the tomato soup! Just let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, I simply thaw it in the fridge overnight and reheat it.
What can I substitute for heavy cream?
If I’m looking for a lighter version, I can use half-and-half, milk, or even coconut cream. For a dairy-free version, coconut cream works wonderfully.
Is this recipe spicy?
No, this recipe is not spicy, but I can add red pepper flakes or a dash of hot sauce if I want to add a little heat to the soup.
Conclusion
Tomato soup with cheese and onion toast is the perfect meal when I need something comforting, easy, and filling. The combination of creamy, herby tomato soup and crispy, cheesy toast is simply unbeatable. I love how quick and simple it is to make, yet it always feels special. Whether I’m making it for lunch, dinner, or just a cozy snack, this recipe never fails to satisfy.
Recipe:
Print
Tomato Soup with Cheese and Onion Toast
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm and creamy tomato soup served with cheesy, onion-topped toast for a comforting and satisfying meal.
Ingredients
4 large tomatoes, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon tomato paste
3 cups vegetable broth
Salt and pepper to taste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup heavy cream (optional for creaminess)
4 slices of bread
1 tablespoon butter
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until softened and aromatic.
- Add the chopped tomatoes and tomato paste to the pot. Stir and cook for another 5 minutes to combine the flavors.
- Pour in the vegetable broth, and add the basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Purée the soup with an immersion blender or in a regular blender until smooth. Stir in the heavy cream for extra creaminess, if desired.
- Meanwhile, prepare the cheese and onion toast by spreading butter on both sides of the bread and cooking it in a skillet over medium heat for 2-3 minutes on each side until golden and crispy.
- Top each slice of toast with shredded cheddar cheese and chopped green onions. Allow the cheese to melt and slightly brown.
- Serve the tomato soup hot, with the cheesy onion toast on the side or broken into pieces to dip into the soup.
Notes
This soup can be stored in an airtight container for 3-4 days in the fridge.
The soup can also be frozen for up to 3 months.
If you prefer a lighter version, you can substitute heavy cream with half-and-half, milk, or coconut cream.
Feel free to use any type of bread, including gluten-free options.
If you want to add some spice, you can add red pepper flakes or hot sauce to the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
