🍅 Tomato Soup with Cheese and Onion Toast

Ingredients

For the Soup:

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 2 cans (14 oz each) crushed tomatoes (or 4–5 fresh ripe tomatoes, chopped)

• 2 cups vegetable or chicken stock

• 1 cup heavy cream (or half-and-half for lighter)

• 1 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• 1 tsp dried basil (or 1 tbsp fresh)

• ½ tsp dried oregano

• Salt & pepper, to taste

For the Cheese and Onion Toast:

• 1 baguette or rustic bread, sliced

• 2 tbsp butter, softened

• 1 small onion, finely sliced

• 1 cup shredded sharp cheddar cheese (or Gruyère for a nuttier flavor)

• 1 tsp fresh thyme or parsley (optional)

Instructions

1. Make the Soup

1. Heat olive oil in a large pot over medium heat.

2. Add onion and cook until softened, 5–6 minutes. Add garlic and cook 1 minute more.

3. Stir in tomato paste, then add crushed tomatoes, stock, sugar, basil, oregano, salt, and pepper.

4. Bring to a simmer and cook 20 minutes.

5. Blend the soup with an immersion blender (or carefully in a blender) until smooth.

6. Stir in the cream, taste, and adjust seasoning. Keep warm.

2. Make the Cheese and Onion Toast

1. Preheat oven to 400°F (200°C).

2. Spread butter on bread slices and top with onion slices.

3. Sprinkle generously with cheese and herbs.

4. Bake for 8–10 minutes until the cheese is bubbly and golden.

3. Serve

• Ladle hot tomato soup into bowls.

• Top with a cheese & onion toast, or serve on the side for dipping.

• Garnish soup with a drizzle of cream or fresh basil if desired.