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Fresh Tomato Soup with Crispy Cheese Toast

Rated as 5 out of 5 Stars

"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."
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1 h 10 m servings 578
Original recipe yields 4 servings


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  1. Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
  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.
  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.
  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.
  5. Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
  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.
  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.
  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.
  • Straining the soup is optional but recommended.

Nutrition Facts

Per Serving: 578 calories; 41.5 36.8 18.2 76 1138 Full nutrition

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Read all reviews 5
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My husband loved this!!

Oui Chef! I added that anchovy as directed. Beautifully simple and delicious. I only had cheap sliced Italian bread, but frying it in olive oil and adding extra sharp white cheddar made it much ...

Tastes great and is really easy to make! I swapped the bread with chesse in the recipe for slices of baguette with garlic, butter and chili flakes, and those were great too. Highly recommend thi...

This is how you make justice to a gloriously ripened season tomato!

Delish!! I made only the soup and it was incredible. Added a little extra garlic because my boyfriend and I are garlic-fiends. I didn’t have any anchovies on hand, but the soup turned out just f...