Tomato Soup with Cheese and Onion Toast Recipe
If you’re a fan of classic comfort food with a twist, you absolutely have to try Tomato Soup with Cheese and Onion Toast. This dish takes the ultimate cozy bowl of tomato soup and pairs it with irresistible toasts loaded with melty cheddar and sweet red onion—making it perfect for lunch, dinner, or anytime you need a little warming up. The best part? It comes together quickly, it’s vegetarian, and delivers loads of flavor with just a handful of pantry staples. Whether you’re looking for a nostalgic favorite or a crowd-pleasing meal, Tomato Soup with Cheese and Onion Toast will never disappoint.
Ingredients You’ll Need
Every component in Tomato Soup with Cheese and Onion Toast has a purpose, from the sweet onions to the sharp cheddar. These easy-to-find ingredients combine to create a soup that’s creamy and rich, plus a toast that’s crisp, melty, and deeply satisfying.
- Olive oil: Adds a touch of richness and helps soften the onions for the soup’s flavorful base.
- Small onion (chopped): Brings sweetness and depth, balancing the tangy tomatoes perfectly.
- Garlic (minced): Gives the soup a savory, aromatic punch—don’t skip it!
- Canned crushed tomatoes (28 oz): The heart of the soup, providing classic tomato flavor and vibrant color.
- Vegetable broth: Lends the perfect amount of savoriness and keeps the soup light yet satisfying.
- Sugar: Just a small amount balances out the acidity of the tomatoes for a clean, rounded flavor.
- Dried basil: Adds a layer of herby goodness that always pairs beautifully with tomatoes.
- Black pepper: For gentle heat and a bit of complexity in every spoonful.
- Heavy cream or whole milk (optional): Swirling this in at the end makes the soup silky and rich—use it if you love extra creaminess.
- Salt to taste: Ties all the flavors together; season well but thoughtfully.
- Crusty bread (4 slices): The foundation of each cheese and onion toast—sourdough or rye work wonderfully, too.
- Sharp cheddar cheese (shredded): Provides bold flavor and wonderful gooeyness on the toast.
- Red onion (thinly sliced): Adds subtle sweetness and bite, plus gorgeous color.
- Butter (optional, for spreading): Makes the toasts extra golden and rich if you want to indulge.
- Fresh parsley or chives (optional, for garnish): Gives a vibrant, fresh finish both in the soup and over the toast.
How to Make Tomato Soup with Cheese and Onion Toast
Step 1: Start the Soup Base
Begin by heating olive oil in a medium soup pot over medium heat. Toss in your chopped onion and let it gently cook until the onion is soft and translucent, usually about five minutes. This important step ensures your Tomato Soup with Cheese and Onion Toast has a subtly sweet and flavorful foundation. Once the onion is ready, add the minced garlic and cook for just 30 seconds until fragrant (trust me, don’t let it burn!).
Step 2: Simmer All the Flavors
Stir in your can of crushed tomatoes, vegetable broth, sugar, dried basil, black pepper, and a pinch of salt. Give everything a good mix to combine. Bring the soup up to a gentle simmer—this is where the magic happens as the flavors come together. Let it gently bubble for 15 to 20 minutes, stirring occasionally. At this stage, you can swirl in heavy cream or whole milk for a richer, silkier soup, or skip it for a lighter, brighter tomato flavor.
Step 3: Blend the Soup
Take the soup off the heat and either blend it right in the pot using an immersion blender or, carefully, transfer it to a blender in batches. You’re aiming for silky smoothness, but if you love a more rustic vibe, feel free to leave a bit of texture. Taste and adjust the salt as you like—the best Tomato Soup with Cheese and Onion Toast is all about those little personal touches!
Step 4: Make the Cheese and Onion Toast
While the soup is simmering, turn your broiler on high. Arrange bread slices on a baking sheet—optional but delicious tip: lightly spread each with a bit of butter. Top each slice with a generous mound of shredded sharp cheddar and scatter on a few slices of red onion. Broil for just 2 to 3 minutes, watching closely, until the cheese is melty and bubbling and the edges of the bread turn golden. The aroma at this point is nothing short of pure comfort.
Step 5: Serve and Savor
Ladle hot tomato soup into bowls and crown each with a freshly made cheese and onion toast, either on the side or perched right on top. Scatter chopped fresh herbs over everything if you like for a pop of color and freshness. Enjoy immediately for the ultimate Tomato Soup with Cheese and Onion Toast experience!
How to Serve Tomato Soup with Cheese and Onion Toast
Garnishes
Elevate your Tomato Soup with Cheese and Onion Toast with a sprinkle of chopped parsley or fresh chives—these not only boost visual appeal, but also add a gentle herby note that brightens every bite. You can also try a dash of cracked black pepper or even swirl in a bit more cream for extra richness in the soup just before serving.
Side Dishes
Although this dish is plenty hearty on its own, a crisp green salad tossed with a bright vinaigrette pairs beautifully with the creamy soup and cheesy toast. You could also add a plate of sliced apples or grapes for a little sweetness that complements the savory flavors, or serve alongside a simple cucumber salad for refreshing crunch.
Creative Ways to Present
If you’re serving Tomato Soup with Cheese and Onion Toast to friends or at a casual dinner party, try cutting the toasts into bite-sized dippers for a fun appetizer-style presentation. Alternatively, float a mini toast right on top of each bowl for a bistro-style look, or serve everything on a rustic wooden board with assorted breads and cheeses for a cozy, communal vibe.
Make Ahead and Storage
Storing Leftovers
If you have leftover Tomato Soup with Cheese and Onion Toast, let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. Store the toasts separately in a sealed bag or container at room temperature for a day, or refrigerate, but note they’ll be best reheated before serving.
Freezing
Tomato soup freezes beautifully! Let it cool, pour into freezer-safe containers, and tuck away for up to 3 months. Freeze the soup only (not the toast), as the bread and cheese topping is best enjoyed fresh and crisp.
Reheating
Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until piping hot. If you’ve frozen it, thaw in the fridge overnight first for best texture. To revive cheese and onion toasts, pop them under the broiler or in a toaster oven until crisped and the cheese is bubbling again.
FAQs
Can I make Tomato Soup with Cheese and Onion Toast vegan?
Absolutely! For a vegan version, opt for plant-based butter, a good vegan cheese that melts well, and a swirl of non-dairy milk (like oat or cashew) instead of cream in the soup. The result is still creamy and completely satisfying.
What kind of bread works best for the cheese and onion toast?
Crusty, hearty breads like sourdough or rye are fantastic for Cheese and Onion Toast—they hold up to the cheese and broiling, and deliver a satisfying crunch. Thick slices of rustic white or whole grain bread work well too.
Can I use fresh tomatoes instead of canned?
You can! Use about 2 pounds of ripe tomatoes, chop them, and simmer a bit longer to break them down. The soup will have a slightly lighter, brighter flavor—extra delicious in summer when tomatoes are at their peak.
Is it necessary to blend the soup?
Blending gives you that classic creamy texture, but if you prefer a rustic, chunky soup, it’s totally fine to skip that step. Just be sure to cook until the onions are super soft for the best flavor and mouthfeel.
How can I spice up the soup if I want more heat?
Try adding a pinch of red pepper flakes or a dash of hot sauce while the soup simmers. This brings just the right amount of heat to take your Tomato Soup with Cheese and Onion Toast to a new level of cozy, spicy deliciousness.
Final Thoughts
Cozy, quick, and endlessly comforting, Tomato Soup with Cheese and Onion Toast just might become your new favorite go-to meal. It’s simple enough for a busy weekday but special enough to serve to friends. I hope you’ll give it a try soon—your taste buds and your dinner table will thank you!
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Tomato Soup with Cheese and Onion Toast Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of this creamy tomato soup served with a cheesy and onion-infused toast. This classic combination is perfect for a cozy night in or a simple lunchtime treat.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream or whole milk (optional)
- Salt to taste
For the cheese and onion toast:
- 4 slices crusty bread
- 1 cup shredded sharp cheddar cheese
- 1/2 small red onion, thinly sliced
- 1 tablespoon butter (optional for spreading)
- Chopped fresh parsley or chives (optional for garnish)
Instructions
- Prepare the soup: Heat olive oil in a medium pot over medium heat. Sauté chopped onion until soft, about 5 minutes. Add garlic and cook for another 30 seconds. Add crushed tomatoes, vegetable broth, sugar, basil, pepper, and salt. Simmer for 15–20 minutes, stirring occasionally. Optionally, stir in cream for a richer texture. Blend until smooth.
- Make the toast: Preheat the broiler. Place bread slices on a baking sheet. Optionally, butter them. Top with cheddar and red onion slices. Broil for 2–3 minutes until cheese is bubbly and golden.
- Serve: Enjoy the hot tomato soup with the cheese and onion toast on the side or dipped in. Garnish with fresh herbs if desired.
Notes
- For extra flavor, add a pinch of red pepper flakes to the soup.
- Try using sourdough or rye bread for a more robust toast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Broiler
- Cuisine: American
Nutrition
- Serving Size: 1 bowl soup + 1 toast
- Calories: 340
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 35 mg
