Rating: 4.92 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Cheese Toast:

Directions

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

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  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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.

  • 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

578 calories; protein 18.2g; carbohydrates 36.8g; fat 41.5g; cholesterol 76mg; sodium 1137.9mg. Full Nutrition
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Reviews (6)

13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/21/2020
This was absolutely delicious! I had enough tomatoes from my garden to make a half batch, which was perfect for two people. I wish I had anchovies but I don't keep those on hand. Instead I used a couple dashes if worcestershire sauce. For the bread, I sliced up a french baggett and spread goat cheese on it and topped it with basil. The bread softens just enough when you dip it in the soup just tastes like a grown up grilled cheese and tomato soup. My hubby loved this and I will make it again. It was so easy to make everything. Tip: if your soup is a little too acidic, add a bit of sugar to help balance it out. Read More
(6)
Rating: 5 stars
09/14/2020
This is how you make justice to a gloriously ripened season tomato! Read More
(2)
Rating: 5 stars
09/17/2020
My husband loved this!! Read More
(2)
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Rating: 5 stars
09/14/2020
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 better. All the tomatoes are off my countertop too! Read More
(1)
Rating: 5 stars
09/13/2020
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 fine! Thanks for the tasty and easy recipe! Read More
(1)
Rating: 5 stars
09/14/2020
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 this dish! Read More
(1)
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Rating: 5 stars
09/25/2020
I'm not much of a soup person and I hadn't have tomato soup for a decade or so. This was a fantastic soup. The cheesy toast made it even better. I put some Tabasco, freshly ground black pepper and creme fraiche on top for serving. I will make this again next tomato season! As for the anchovis: I think it's perfectly good without it if you want to keep it vegetarian. Read More
Rating: 5 stars
07/26/2021
Loved the soup!! Read More
Rating: 5 stars
10/06/2020
Amazing taste and so easy. Ive made it every few days since CJ published the recipe because it is so delicious. Tempted to freeze some for winter while field tomatoes are still in season. Do make the toast - the soup is fantastic by itself but becomes Michelin star worthy with the crispy, cheesy basil toast. Never imagined something so simple could be this flavourful. Thank you Chef John, another winner (and i didn’t use to like tomato soup; I do now!) Read More