Fresh Tomato Soup with Crispy Cheese Toast We’re doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we’re using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.

prep: 15 mins cook: 55 mins total: 1 hr 10 mins Servings: 4 Yield: 4 servings

Ingredients

  • 3 ½ pounds vine-ripened tomatoes
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 anchovy fillet
  • 1 teaspoon salt, or to taste
  • 1 pinch red pepper flakes (Optional)
  • 2 tablespoons olive oil
  • 8 slices Italian bread
  • ¼ cup thinly sliced basil leaves
  • 6 ounces shredded sharp white Cheddar cheese

Directions

    Step 1

    Remove cores from tomatoes and cut in half crosswise. Reserve until needed.

    Step 2

    Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.

    Step 3

    Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.

    Step 4

    Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.

    Step 5

    Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.

    Step 6

    Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.

    Step 7

    Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.

    Step 8

    Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Chef's Notes:

Feel free to use any type of bread you prefer.

Tips

Straining the soup is optional but recommended.

Nutrition Facts

Per Serving: 578 calories; protein 18.2g; carbohydrates 36.8g; fat 41.5g; cholesterol 76mg; sodium 1137.9mg.

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