Creamy Tomato Soup with Roasted Garlic Cheesy Toast
User Reviews
5
Creamy Tomato Soup with Roasted Garlic Cheesy Toast
Description
Creamy Tomato Soup with Roasted Garlic Cheesy Toast combines a base of yellow onions, garlic, and sun-dried tomatoes cooked in olive oil and butter, thickened by flour and simmered in chicken or vegetable broth with whole peeled tomatoes and herbs for depth of flavor. After blending smooth, mascarpone cheese is stirred in to add creamy richness. The accompanying toast is prepared by roasting whole garlic bulbs to mellow their flavor and then spreading the softened garlic and a mixture of sharp cheddar and gruyere cheeses on baguette slices before baking until golden and bubbly. Together, these elements create a well-rounded dish that offers a creamy, herb-scented soup alongside savory, crunchy cheesy toast, making it suitable for a comforting lunch or light dinner.
The soup's sweet and tangy flavor is balanced by the honey and fresh thyme, with the fresh herbs folded in at the end to add brightness. The toast offers textural contrast with its crunchy crust and melted cheesiness underscored by roasted garlic's mellow depth. The soup and toast can be served together to dip or eat alongside one another, providing a hearty and satisfying pairing. The freshness of the herbs like chive and dill adds finishing touches.
According to the notes, the soup can be stored in a sealed nonreactive container for up to a week in the refrigerator or frozen for 6 months, allowing preparation in advance. The toast is best served fresh from the oven to maintain its crispness and melted cheese quality.
Ingredients
For Creamy Tomato Soup
- 2 tablespoons olive oil extra-virgin
- 2 tablespoons unsalted butter 30 g
- 2 yellow onion chopped (1 pound; 455g, medium
- 4 garlic chopped (about 1 tablespoon, cloves
- 1/2 cup sun-dried tomato roughly chopped, drained of oil
- 1/4 cup all-purpose flour 30 g
- 6 cups chicken broth homemade or boxed, low sodium, or vegetable broth
- 2 whole peeled tomato or crushed, canned
- 1 tablespoon honey
- 2 teaspoons thyme fresh leaves, or 1 scant teaspoon dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 tablespoons mascarpone or cream cheese
- 1/4 cup basil thinly sliced, fresh, optional for garnish
- 1/4 cup chive
- 1/4 cup dill
For Roasted Garlic Cheesy Toast
- 1 tablespoon olive oil
- 2 garlic bulb heads
- 1 cup cheddar cheese grated, sharp
- 1 cup gruyere cheese grated
- 3 tablespoons butter unsalted, room temperature
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 baguette cut on a sharp angle, into 12 slices (about 1 1/2-inch thick, crusty loaf
- 2 tablespoons parsley or basil or chives, chopped
Instructions
For Soup:
- In an enameled (non-reactive) 5- to 6-quart soup pot or Dutch oven, heat oil and butter over medium heat until butter foams. Add the onions and cook, stirring occasionally, until onions are soft and translucent but not brown, about 8 minutes. Add garlic and sun-dried tomatoes and cook for another 2 minutes. Add the flour and cook, stirring for 2 minutes. Stir in broth, canned tomatoes (crush lightly with spoon if using whole), honey, thyme, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer over medium-high heat, stirring often. Reduce the heat to low, cover, and simmer for 30 minutes. Let cool briefly and then purée with a stick blender, or in two or three batches in a standing blender or food processor. Return soup to the pot, if necessary, and turn heat to low. Add mascarpone cheese and stir until melted and fully incorporated. Season to taste with salt and pepper.
For garlic toast:
- Preheat oven to 350ºF. Line a baking tray with foil or parchment. Remove loose papery outer skin from garlic bulbs, but don’t separate cloves. Cut off top of garlic bulbs, exposing ends of individual cloves. Place both heads of garlic, cut side up, onto a square of foil and drizzle with a half tablespoon of oil on each. Tightly cinch up the foil and roast for 30 to 40 minutes until heads are light brown and very soft. Set aside until cool enough to handle.
- Squish roasted cloves out of the skins into a medium bowl. Add cheeses, butter, salt and pepper. Mix until combined.
- Switch oven to broil and place rack 5 to 6 inches from heat. Evenly spread the cheese mixture onto bread slices. Place slices on lined tray, cheese-side up and broil until cheese is melted and browned in spots, about 3 to 5 minutes. Remove from oven, scatter with herbs and serve with soup.
Notes
- Store the tomato soup in a sealed nonreactive container in the refrigerator for up to one week or freeze for up to six months to extend shelf life.
- For the best texture, serve the roasted garlic cheesy toast immediately after baking to enjoy the melted cheese and crispy edges.
User Reviews
Overall Rating
5
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