### **Tomato Soup with Cheese and Onion Toast: A Comforting Classic with a Twist**
Nothing says comfort food quite like a warm bowl of tomato soup paired with crispy, cheesy toast. This **Tomato Soup with Cheese and Onion Toast** recipe takes the beloved classic to the next level, combining velvety tomato soup with a flavorful, golden cheese and caramelized onion toast that’s perfect for dipping.
Whether you’re seeking a cozy lunch on a rainy day or an easy weeknight dinner, this recipe is as satisfying as it is simple. Packed with rich flavors and a hint of nostalgia, it’s a dish the whole family will love!
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### **Why You’ll Love This Recipe**
– **Quick and Easy**: Ready in under 30 minutes, making it perfect for a busy day.
– **Full of Flavor**: The savory cheese and sweet onion toast elevate the classic tomato soup.
– **Budget-Friendly**: Made with pantry staples and simple ingredients.
– **Perfect Pairing**: The crunchy, melty toast complements the creamy soup perfectly.
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### **Ingredients You’ll Need**
#### *For the Tomato Soup*:
– **2 tablespoons olive oil**
– **1 medium onion**, finely chopped
– **2 garlic cloves**, minced
– **2 cans (14 oz each) diced tomatoes**
– **2 cups vegetable or chicken broth**
– **1 teaspoon sugar** (to balance acidity)
– **1/2 teaspoon dried basil**
– **1/2 teaspoon dried oregano**
– **1/4 teaspoon salt** (adjust to taste)
– **1/4 teaspoon black pepper**
– **1/4 cup heavy cream** (optional, for extra creaminess)
#### *For the Cheese and Onion Toast*:
– **4 slices crusty bread** (sourdough or French bread work well)
– **1 medium onion**, thinly sliced
– **1 tablespoon butter**
– **1 teaspoon olive oil**
– **1 cup shredded cheese** (cheddar, mozzarella, or a mix)
– **1/2 teaspoon dried thyme** (optional, for extra flavor)
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### **How to Make Tomato Soup with Cheese and Onion Toast**
#### **Step 1: Prepare the Soup**
1. **Sauté the Aromatics**: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds.
2. **Add the Tomatoes**: Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in the sugar, dried basil, dried oregano, salt, and black pepper.
3. **Simmer**: Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.
4. **Blend**: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
5. **Add Cream (Optional)**: Stir in the heavy cream for a richer, creamier texture. Adjust seasoning as needed.
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#### **Step 2: Make the Cheese and Onion Toast**
1. **Caramelize the Onions**: In a skillet, heat the butter and olive oil over medium-low heat. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until golden and caramelized.
2. **Assemble the Toast**: Preheat the broiler or oven to 400°F (200°C). Place the bread slices on a baking sheet. Spread the caramelized onions evenly on each slice and top with shredded cheese. Sprinkle with dried thyme for added flavor.
3. **Melt the Cheese**: Place the baking sheet under the broiler or in the oven for 3-5 minutes, or until the cheese is bubbly and golden. Keep a close eye to avoid burning.
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**Step 3: Serve and Enjoy**
– Ladle the warm, velvety tomato soup into bowls and serve with the cheese and onion toast on the side.
– For extra flair, garnish the soup with a drizzle of cream, fresh basil, or a sprinkle of black pepper.
– Dip the toast into the soup for the ultimate comforting bite!
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