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 Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hrs 10 mins


Tomato Soup:

  • 3 ½ pounds vine-ripened tomatoes

  • 4 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 anchovy fillet

  • 1 teaspoon salt, or to taste

  • 1 pinch red pepper flakes (Optional)

Cheese Toast:

  • 2 tablespoons olive oil

  • 8 slices Italian bread

  • ¼ cup thinly sliced basil leaves

  • 6 ounces shredded sharp white Cheddar cheese


  1. Prepare the tomato soup: Remove cores from tomatoes and cut in half crosswise. Reserve until needed.

  2. Heat butter and olive oil 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 tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until tomatoes release their liquid and start to break down.

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

  4. Meanwhile, prepare the cheese toast: 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 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
42g Fat
37g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 578
% Daily Value *
Total Fat 42g 53%
Saturated Fat 19g 93%
Cholesterol 76mg 25%
Sodium 1138mg 49%
Total Carbohydrate 37g 13%
Dietary Fiber 6g 21%
Total Sugars 11g
Protein 18g
Vitamin C 52mg 258%
Calcium 392mg 30%
Iron 3mg 16%
Potassium 1055mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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