A warm and creamy tomato soup served with cheesy, onion-topped toast for a comforting and satisfying meal.

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

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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.

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.