Instructions:
Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.
Add Tomato Base:
Stir in the tomato paste and cook for 1-2 minutes.
Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil.
Simmer:
Reduce the heat and let it simmer for 20-25 minutes.
Blend:
Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
Season:
Season with salt and pepper to taste. Keep warm on low heat.
Prepare the Cheese and Onion Toast:
Preheat Oven:
Preheat your oven’s broiler or a toaster oven.
Prepare Toast:
Spread the softened butter on one side of each slice of bread.
Place the buttered slices on a baking sheet, buttered side up. Top with thinly sliced onion, then sprinkle with shredded cheddar and Monterey Jack cheeses.
Broil:
Broil until the cheese is melted and bubbly, about 3-5 minutes. Watch closely to avoid burning.
Serve:
Serve Soup:
Ladle the hot soup into bowls.
Serve each bowl with a slice of cheese and onion toast.
Garnish:
Garnish the soup with fresh basil leaves.
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