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Creamy Tomato Soup with Roasted Garlic Cheesy Toast
5 from 18 votes

Creamy Tomato Soup with Roasted Garlic Cheesy Toast

This creamy tomato soup blends sun-dried and canned tomatoes with fresh herbs, mascarpone, and a touch of honey for balanced richness and subtle sweetness. A roux thickens the broth, creating a velvety texture, while roasted garlic cheesy toast complements the soup with its sharp cheddar and gruyere melted over crusty baguette slices infused with roasted garlic flavor. This combination offers a satisfying meal with smooth, savory soup and crisp, flavorful toast.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Course: Side Dish, Appetizer, Lunch
Cuisine: American

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
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground
  • 6 tablespoons mascarpone or cream cheese
  • 1/4 cup chive
  • 1/4 cup dill
  • 1/4 cup basil thinly sliced, fresh, optional for garnish
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:
    Cup of Yum
  1. 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:
  1. 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.
  2. Squish roasted cloves out of the skins into a medium bowl. Add cheeses, butter, salt and pepper. Mix until combined.
  3. 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.