Step-by-Step Recipe
1. Preparing the Tomato Soup
Aromatic Base
Begin by heating the olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about five minutes, stirring occasionally, until it becomes translucent. Next, add the minced garlic and cook for an additional minute until its fragrance fills the kitchen.
Building the Flavor
Stir in the crushed tomatoes, vegetable broth, tomato paste, and basil. If you’re opting for added depth, include the thyme as well. Add the sugar if the tomatoes taste particularly acidic. Mix well to combine all the ingredients.
Simmer and Blend
Bring the soup to a gentle simmer and let it cook for 15–20 minutes to allow the flavors to meld beautifully. For a smooth texture, use an immersion blender directly in the pot, or transfer the soup in batches to a blender. If a creamier consistency is desired, stir in the heavy cream or milk after blending. Finally, season with salt and pepper to taste.
2. Preparing the Cheese and Onion Toast
Preheat the Broiler
Set your oven’s broiler to high, ensuring it’s ready to create the perfect golden crust on the toast.
Assemble the Toast
Place the slices of crusty bread on a baking sheet. Layer each slice with a few thinly sliced onion rounds, followed by a generous sprinkling of shredded cheddar cheese.
Broil to Perfection
Slide the baking sheet under the broiler and cook for 3–5 minutes, keeping a close watch to avoid burning. The cheese should melt completely, bubbling and turning a beautiful golden brown.
3. Serving the Dish
Plate the Soup and Toast
Ladle the hot tomato soup into individual bowls and, if desired, garnish with freshly chopped parsley or chives for a pop of color and added freshness. Serve alongside the cheese and onion toast, either on the side or partially dipped in the soup for a hearty presentation.
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