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Tomato Soup + Cheese Baguette

Active Time: 35 minutes
Total Time: 35 minutes
  • Super Fast
  • Vegetarian
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Why we love it:

What’s better than a steaming bowl of tomato soup with something crispy cheesy and bready to dip in it? This method is great for all of using fresh tomatoes and so simple, it’s worth the extra step. But if you need a 10 minute dinner, skip down to the substitution section for a canned tomato version!
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Ingredients

  • 11⁄2 pounds Roma Tomato (or try early girls, even heirlooms or slicer tomatoes. It’s ok to use what you have on hand, this is a wonderful way to cook “aging” tomatoes!)
  • 1 Yellow Onion (small, peeled and quartered)
  • 1 clove Garlic
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Kosher Salt
  • 1⁄2 teaspoon Black Pepper
  • 3 Tablespoons Extra Virgin Olive Oil (divided)
  • Italian Bread (ciabatta, baguette, etc)
  • 1 teaspoon Garlic Powder
  • 8 ounces Gruyere (grated - you likely will have leftover gruyere but wrapped in the fridge, it will last for weeks)
  • 2 cups Vegetable Stock
  • 1 cup Half & Half (or whole milk, or cream)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 450 DEGREES
  • 2. TOMATOES

    Cut the tomatoes in half. Peel and quarter the onion. Peel the garlic clove. On an unlined baking sheet, combine the tomatoes, onion, garlic, oregano, salt, and pepper and all but 1 teaspoon of the olive oil.

    Toss all to combine. Arrange the tomatoes so they are skin side up.

    Place in the oven and roast for 20 minutes.

  • 3. BREAD

    Meanwhile, cut the bread in half lengthwise to open it up. Then cut again on a diagonal so you have 4 pieces.

    Sprinkle with the remaining teaspoon of olive oil and sprinkle with garlic powder. Grate the gruyere generously over top.

    Place the pieces on a baking sheet.

  • 4. BLEND

    When the tomatoes have roasted, remove from the oven and put the bread in. Cook the bread until the cheese is melted, bubbly and just golden, about 6 - 8 minutes.

    While that’s happening, pluck the skins off the tomatoes. They should be a little blistered at this point and papery. You can just use tongs or your fingers to remove them. Get most of them, but if anything sticks or gives you trouble, you can just leave it on there.

    Transfer the tomatoes, stock, veggies, and all of the oil and juices to a blender. Add the half & half and blend until smooth.

    Now, transfer this back to a pot. Place over medium heat and bring to a gentle simmer.

  • 5. SERVING

    Taste the soup. You may prefer another pinch of salt or a splash of cider vinegar or white wine (¼ teaspoon).

    Ladle into bowls and serve with open faced grilled cheese.

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Substitutions

  • GLUTEN FREE:
    only the toast has wheat, so either use GF bread or omit it and serve with a salad
  • DAIRY FREE:
    use 1 can of coconut milk, cashew milk, almond milk or soy milk. Or just add a cup of water or stock while the tomatoes are heating up
  • PALEO:
    if you’re tomato-less paleo, you can use red bell peppers instead of tomatoes. I’d recommend adding a carrot also. Roast and blend in the same way. Omit cheese toast and serve with a salad. See other options below
  • HALF & HALF:
    we find this is the perfect level of creaminess. But if you have whole milk on hand, use that. Or heavy cream. Or, you could even add ½ cup of sour cream or greek yogurt while blending. Make your dipping toast without cheese for just garlic bread. Or smear the bread with pesto and bake that
  • MAKE IT FASTER:
    omit the fresh tomatoes and the oven roasting part. Dice the onion and garlic and sauté for 4 minutes in a pot. Then add a 28-ounce can (or two 15-ounce cans) of crushed or pureed canned tomatoes and milk (be sure to add the dairy and cold tomatoes at the same time). Bring to a simmer. Blend or don’t! If you dice the onions small, they’ll add a little bite to the soup and really you don’t even need to blend them.
  • VARIATIONS :
    instead of tomatoes, use a head of cauliflower. Same method otherwise. Or use 1 pound of peeled carrots and a knob of ginger. Or try with 1 pound of broccoli. Consider adding grated cheddar while soup is heating up after blending

Prep Ahead & Use It Up

  1. Roast tomatoes and pluck skins if using fresh tomatoes

OR 

  1. Make the soup entirely
Rate this recipe:
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 (3 votes, average: 5.00 out of 5)
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