Tomato Basil and Cheese Soup

This American-style tomato basil soup uses canned tomatoes for reliable body, onion and garlic for depth, and a small amount of cream and cheddar for a smooth finish. The bread is toasted separately for dipping and stays crisp at the edges.

By Julienne

Tomato Basil and Cheese Soup

Cook time: 30 minutes

Servings: 4

Ingredients

  • 10 ml olive oil divided
  • 240 g crusty bread cut into 4 serving portions
  • 20 ml olive oil divided
  • 150 g yellow onion small dice
  • 12 g garlic minced
  • 30 g tomato paste
  • 1200 g canned whole peeled tomatoes with juices
  • 720 ml vegetable broth
  • 240 ml water
  • 2 g dried basil
  • 4 g sugar
  • 6 g kosher salt divided
  • 1 g black pepper divided
  • 120 ml heavy cream
  • 60 g sharp cheddar cheese finely grated
  • 2 g kosher salt divided
  • 1 g black pepper divided
  • 10 g fresh basil leaves torn

Instructions

  1. Preheat the oven to 220°C. Arrange the bread on a sheet pan and drizzle with 10 ml of the olive oil. Oven is hot and the bread is set up for toasting.
  2. Toast the bread for 6 to 8 minutes, turning once if needed, until crisp at the edges and lightly browned. Set aside for serving. Bread is golden and crisp.
  3. Heat the remaining 20 ml olive oil in the pot over medium heat. Add the onion and cook for 6 minutes, stirring often, until translucent. Onion is softened but not browned.
  4. Add the garlic and tomato paste and cook for 1 minute, stirring constantly, until fragrant and the paste darkens slightly. Tomato paste looks brick-red and fragrant.
  5. Add the tomatoes, vegetable broth, water, dried basil, sugar, 6 g of the salt, and 1 g of the black pepper. Bring to a simmer, then cook for 15 minutes, stirring occasionally. The tomatoes are very soft and the broth tastes integrated.
  6. Blend the soup until smooth with an immersion blender, or carefully transfer in batches to a blender and return it to the pot. Soup is smooth with no large tomato pieces.
  7. Stir in the heavy cream, cheddar, remaining 2 g salt, remaining 1 g black pepper, and the fresh basil. Warm gently for 2 minutes without boiling. Cheddar is melted and the soup is steaming; do not let it boil hard after adding cream.
  8. Ladle into bowls and serve immediately with the toasted bread on the side. Soup is hot and ready to eat.
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