Fresh Tomato Soup with Crispy Cheese Toast Recipe
Ingredients:
For the Tomato Soup:
2 lbs (about 1 kg) fresh tomatoes, chopped
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp tomato paste
4 cups vegetable or chicken broth
1/2 cup heavy cream (optional, for a creamier soup)
Salt and pepper, to taste
Fresh basil leaves, chopped (for garnish)
For the Crispy Cheese Toast:
Slices of crusty bread (such as baguette)
Butter, softened
Grated cheese (such as cheddar, Gruyère, or Parmesan)
Instructions:
Make the Tomato Soup:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and garlic, and sauté until softened and fragrant, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes.
Add the chopped tomatoes and cook for 10-15 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and let simmer for 15-20 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer batches of the soup to a blender and blend until smooth. Be cautious with hot liquids.
Stir in the heavy cream (if using). Season with salt and pepper to taste. Keep warm while preparing the crispy cheese toast.
Make the Crispy Cheese Toast:
Preheat your oven’s broiler.
Spread softened butter on one side of each slice of bread.
Place the bread slices butter-side down on a baking sheet. Sprinkle grated cheese evenly over the slices.
Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly, and the edges of the bread are crispy and golden brown.
Serve:
Ladle the hot tomato soup into bowls. Garnish with chopped fresh basil leaves.
Serve the crispy cheese toast on the side or floating on top of the soup.