Step 1: Prepare the Sweet Onion Base for the Soup
Start by heating olive oil or butter in a large pot over medium heat. Add the finely chopped sweet onion and cook, stirring occasionally, until the onions become translucent, about 5-7 minutes. This step builds the foundation of flavors for the soup, and the sweet onion adds depth.
Tip: If you want the onion to have a slightly caramelized taste, cook them a few minutes longer, allowing them to take on a golden color. Just be careful not to burn them.
Step 2: Add the Garlic and Tomato Paste
Once your onions are softened and fragrant, add the minced garlic. Stir it around the pot for about 30 seconds until the garlic becomes aromatic but be cautious not to let it brown—it can turn bitter. Follow with the tomato paste, stirring well to blend it with the onions and garlic. Cooking the tomato paste in this way helps concentrate its flavors and deepen the tomato base.
Step 3: Build the Tomato Soup
Add the can of crushed tomatoes to the pot, followed by a teaspoon of sugar. The sugar helps to balance out the acidity of the tomatoes, which can sometimes overpower the other flavors. Pour in the broth (use vegetable broth for a vegetarian option) and add the dried basil and thyme.
Stir well to combine all ingredients, and bring the soup to a gentle simmer. Let it cook uncovered for about 15-20 minutes, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavors will become.
Step 4: Blend for a Creamy Texture
After the soup has simmered and the flavors have mingled, it’s time to make it creamy. Use an immersion blender directly in the pot for a smooth, velvety texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Just be sure to vent the lid slightly and hold it with a kitchen towel to prevent hot splashes.
Tip: If you prefer a chunkier soup, blend only half of the soup and keep the remaining portion as is. This way, you get a nice contrast of textures.
Step 5: Stir in the Cream
Return the soup to low heat and slowly pour in the heavy cream, stirring gently to blend. The cream transforms the soup, giving it a luxurious texture and mellowing out any sharp acidity from the tomatoes. Taste and adjust seasoning with salt and black pepper as desired.
Step 6: Caramelize the Onion for the Cheese Toast
While the soup is staying warm, start the cheese and onion toast. Melt butter in a small skillet over medium heat and add the thinly sliced sweet onion. Sprinkle with a little salt to help the onions release their moisture. Stir frequently as they cook down and caramelize, about 10-12 minutes. You’re looking for golden-brown, soft onions that will pair beautifully with melted cheese.
Step 7: Assemble and Toast the Cheese and Onion Bread
Preheat your oven’s broiler to high, or if you have a toaster oven, set it to broil. Lay your bread slices on a baking sheet and sprinkle a generous amount of cheese on each slice. Spoon the caramelized onions evenly over the cheese layer, and season with a pinch of black pepper.
Place the baking sheet under the broiler for 2-3 minutes, watching carefully so the cheese doesn’t burn. You’ll know it’s done when the cheese is melted and bubbly, with a slightly golden top.
Step 8: Serve and Garnish
Ladle the hot, creamy tomato soup into bowls and garnish with a few fresh basil leaves if you have them—they’ll add a fresh, aromatic touch. Serve each bowl with a slice of the cheese and onion toast on the side for dipping.
Tip: If you want an extra indulgent experience, you can cut the toast into strips and dip them directly into the soup. The cheese will melt into the soup, creating a savory, creamy fusion of flavors.
Enjoy the Cozy Experience
This tomato soup with cheese and onion toast isn’t just a recipe; it’s a cozy experience, perfect for chilly days or for impressing guests with a satisfying meal. The soup is creamy and rich, with a hint of sweetness and depth from the caramelized onions and the balanced acidity of tomatoes. The cheese and onion toast adds a comforting, savory crunch that makes this meal complete.
FAQ and Tips for Success
Q: Can I make the soup in advance?
A: Absolutely! This soup actually tastes even better the next day as the flavors continue to meld. Store it in the refrigerator in an airtight container for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
Q: What if I don’t have heavy cream?
A: You can substitute heavy cream with half-and-half or even milk, though the soup will be slightly less creamy. For a dairy-free option, use coconut milk or cashew cream.
Q: Can I add more herbs or spices?
A: Of course! Fresh rosemary, oregano, or a dash of smoked paprika can enhance the flavor profile. Feel free to experiment with spices to make the soup your own.
Final Thoughts
This creamy tomato soup with cheese and onion toast is bound to become a family favorite. Whether you’re making it for a cozy night in or as an appetizer for a larger meal, it’s a dish that keeps people coming back for more. With each bite, the flavors of the creamy, tangy soup and the crunchy, cheesy toast merge into an unforgettable experience that’s both nostalgic and timeless.