Get ready to fall in love with Tomato Soup with Cheese and Onion Toast — a timeless pairing that brings together silky, tangy tomato soup and golden, melty, flavor-packed toasts. Whether you’re seeking a cozy lunch or a crowd-pleasing starter, this recipe ticks all the right boxes with its rich taste, creamy texture, and layers of savory, cheesy goodness. This is comfort food at its best, perfect for chilly evenings or anytime you want to treat yourself to a hug in a bowl.
Ingredients You’ll Need
Great Tomato Soup with Cheese and Onion Toast comes from simple, classic ingredients — each chosen to give this dish its signature depth, creaminess, and irresistible flavor contrast. Don’t skip the little things; every element on this list helps create magic in every bite and sip.
- Olive oil: Adds a smooth richness and helps soften the onion and garlic, creating the aromatic base for the soup.
- Yellow onion: When cooked down, brings sweetness and body to the soup.
- Garlic: Just a couple of cloves give the soup a warm, savory note that deepens the flavor.
- Dried basil: Infuses the soup with classic herbal aroma and freshness.
- Dried thyme: Lends a subtle earthiness, bringing balance to the soup’s acidity.
- Red pepper flakes (optional): Add a gentle kick without overpowering the dish — perfect for those who like a little heat.
- Canned crushed or diced tomatoes: The soul of the soup, offering a robust tang and vibrant red color.
- Tomato paste: Intensifies the tomato flavor and gives the soup more substance.
- Low-sodium vegetable broth: Adds moisture and depth with a clean, savory finish.
- Sugar (optional): Just a teaspoon helps tame any sharpness from the tomatoes for a smoother taste.
- Heavy cream or full-fat coconut milk: Brings the soup its dreamy, velvety texture and a hint of indulgence.
- Salt and black pepper: Essential for bringing out all the other flavors — season generously, to taste.
- Fresh basil (optional): A few leaves on top add freshness and a pop of color for a beautiful finish.
- Rustic bread or baguette slices: The perfect sturdy vehicle for all that bubbly cheese and sweet onion.
- Shredded sharp cheddar or Gruyère cheese: Melts into a gooey, golden layer that’s irresistible with every dip and bite.
- Caramelized or thinly sliced red onion: Provides sweetness and gentle bite to balance the rich cheese.
- Olive oil for brushing: Helps the bread toast to a golden, crunchy perfection.
How to Make Tomato Soup with Cheese and Onion Toast
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Add the chopped onion and let it gently sizzle for about 5 to 6 minutes, until it turns soft and translucent. Stir in the garlic, dried basil, thyme, and red pepper flakes — the aroma will fill your kitchen and let you know this soup is going to be something special. Cook everything together for another minute to wake up all the flavors.
Step 2: Add Tomatoes and Simmer
Pour in the crushed (or diced) tomatoes along with the tomato paste, vegetable broth, and a touch of sugar if you’re using it. Give everything a big stir, bring the mixture to a boil, then lower the heat and let it simmer — uncovered — for about 20 minutes. This step is where the soup develops its rich, concentrated flavor and the tomatoes mellow into a comforting base.
Step 3: Blend to Your Desired Texture
Now, it’s up to you! Use an immersion blender right in the pot to blend the soup until it’s luxuriously smooth, or leave a few chunky bits if you like some texture. The blending makes a noticeable difference in the soup’s consistency, turning it luscious and silky — so smooth it practically begs for a cheesy toast to be dunked in.
Step 4: Pour in the Cream and Season
Turn the heat down to low, then stir in your heavy cream or coconut milk. The soup will take on a pale, beautiful blush and taste extra comforting. Adjust with salt and black pepper; don’t be shy here — a well-seasoned soup makes all the difference. Keep the pot on low heat while you move on to making the toasts.
Step 5: Prepare the Cheese and Onion Toast
Preheat your oven to 400°F (200°C). Lay out the bread on a baking sheet and lightly brush both sides with olive oil. Top each slice with a generous handful of shredded cheddar or Gruyère, plus a sprinkle of caramelized or thinly sliced red onion for that extra layer of flavor. Bake for 8 to 10 minutes until the cheese has melted into bubbly, golden glory and the bread is crisp at the edges.
Step 6: Serve Up and Enjoy!
Ladle hot tomato soup into cozy bowls and perch a piece of cheese and onion toast alongside for dipping, dunking, or eating solo. If you’re feeling fancy, add a handful of torn fresh basil over the top for color and a hit of herbal aroma. Tomato Soup with Cheese and Onion Toast is ready for its moment in the spotlight.
How to Serve Tomato Soup with Cheese and Onion Toast
Garnishes
A scatter of fresh basil leaves or a swirl of cream can make Tomato Soup with Cheese and Onion Toast look (and taste) even more inviting. For a tiny kick, add a grind of fresh black pepper on top. Nothing says homemade quite like pretty garnishes that wake up the senses!
Side Dishes
If you want to round out the meal, serve your soup and toast with a crisp green salad, simple steamed veggies, or a light fruit salad. These sides bring freshness and crunch, balancing the rich, creamy vibes of the soup and toasts. For a heartier spread, add a platter of roasted potatoes or even a classic pickle spear on the side.
Creative Ways to Present
Turn Tomato Soup with Cheese and Onion Toast into an appetizer shot glass with mini toast dippers for parties, or cut the toast into bite-sized “croutons” and sprinkle directly on the soup for a playful twist. Individual casserole dishes or handled mugs make serving extra-cute, and decorating with a drizzle of pesto or flavored oil can add color and a pop of flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato Soup with Cheese and Onion Toast keeps incredibly well! Just transfer the cooled soup into an airtight container and pop it into the fridge, where it will stay fresh for up to 4 days. Store the toasts separately (wrapped in foil or in a container) so they don’t get soggy.
Freezing
Yes, the soup portion freezes beautifully. Pour it into freezer-safe containers or bags and store for up to 3 months. For best results, freeze without adding the cream or coconut milk; instead, stir it in after reheating. The cheese and onion toast is best enjoyed fresh, but if you freeze it, re-toast in the oven before serving for crispiness.
Reheating
To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally until hot (especially if cream was added). For the toasts, just pop them back into a 350°F oven until the cheese is soft and the bread is crisp, usually around 5 minutes. This way, Tomato Soup with Cheese and Onion Toast tastes almost like it did on day one!
FAQs
Can I make Tomato Soup with Cheese and Onion Toast vegan?
Absolutely! Swap the heavy cream for full-fat coconut milk or another plant-based cream, and use your favorite dairy-free cheese for the toasts. Be sure to choose a good-quality vegan bread as your base, and you’ll have a plant-powered version that’s still creamy and delicious.
Do I need an immersion blender for the soup?
No immersion blender? No problem! You can carefully ladle the cooked soup into a regular blender (in batches if needed), then return it to the pot. Just be sure to let the soup cool slightly and don’t overfill the blender to avoid hot splatters.
What cheese works best for the toasts?
Both sharp cheddar and Gruyère deliver a fantastic melt and rich flavor, but feel free to mix things up with other options like mozzarella, fontina, or even a smoked cheese for extra depth. The key is to use a cheese that melts well and complements the tangy soup.
Can I use fresh tomatoes instead of canned?
Definitely! If you have ripe, juicy tomatoes, chop them up (about 3 to 4 cups) and add them in place of canned. You might need to simmer a little longer to concentrate the flavors, or add a touch more tomato paste.
How can I make the onion for the toast even sweeter?
Caramelize the red onion slices slowly in a bit of olive oil until deeply golden and sweet, about 15 minutes, stirring occasionally. This process draws out the onion’s natural sugars and makes the toast topping extra delicious.
Final Thoughts
Tomato Soup with Cheese and Onion Toast is the kind of recipe you’ll reach for again and again — it’s simple, comforting, and always crowd-pleasing. Don’t wait for a rainy day; make a batch, share with friends or family, and taste why this classic pairing never goes out of style!
Print
Tomato Soup with Cheese and Onion Toast Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy tomato soup served with cheesy and onion-packed toast, perfect for a cozy meal any day of the week.
Ingredients
Tomato Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 (14.5-ounce) cans crushed or diced tomatoes
- 1 tablespoon tomato paste
- 3 cups low-sodium vegetable broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or full-fat coconut milk
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Cheese and Onion Toast:
- 4 slices rustic bread or baguette
- 1 cup shredded sharp cheddar or Gruyère cheese
- 1/4 cup caramelized or thinly sliced red onion
- Olive oil for brushing
Instructions
- Tomato Soup: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened. Stir in garlic, basil, thyme, and red pepper flakes. Add tomatoes, tomato paste, broth, and sugar. Simmer for 20 minutes. Blend until smooth, stir in cream, season, and keep warm.
- Cheese and Onion Toast: Preheat oven. Brush bread with oil, top with cheese and onion. Bake until cheese is melted and bubbly.
- Serve hot soup with cheesy onion toast. Garnish with basil.
Notes
- For a vegan version, use plant-based cream and dairy-free cheese.
- Add a splash of balsamic vinegar to the soup for added depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups soup + 1 toast
- Calories: 430
- Sugar: 9g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 55mg
