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Fresh Tomato Soup with Crispy Cheese Toast
Fresh Tomato Soup with Crispy Cheese Toast
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulge in Chef John's scrumptious tomato soup paired with savory Cheddar cheese toast for a comforting and delightful meal bursting with fresh flavors.
Ingredients:
  • 3.5 pounds vine-ripened tomatoes
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 anchovy fillet
  • 1 teaspoon salt, or to taste
  • 1 pinch red pepper flakes
  • 8 slices Italian bread
  • 0.25 cup thinly sliced basil leaves
  • 6 ounces shredded sharp white Cheddar cheese
Instructions:
  • For the tomato soup, start by removing the cores from the tomatoes and cutting them in half crosswise. Set aside for later use.
  • In a saucepan over medium-high heat, melt butter with olive oil. Sauté garlic and anchovy until garlic is sizzling in the hot fat, about 45 seconds to 1 minute. Gently pour in tomatoes with juices, adding salt and red pepper flakes. Stir occasionally until tomatoes soften and break down.
  • After tomatoes soften and start to collapse, lower the heat to medium-low. Stir occasionally and continue cooking until the tomatoes have completely broken down, creating a chunky tomato sauce consistency, this process will take approximately 45 minutes.
  • For the cheese toast, preheat the oven to 450 degrees F (230 degrees C) and line a baking sheet with foil or a silicone liner. Drizzle 2 tablespoons of olive oil over the baking sheet.
  • Lay out bread slices on the baking sheet. Add a layer of fresh basil followed by Cheddar cheese on each slice.
  • Bake until the cheese is golden brown and crispy around the edges in the preheated oven for 15 to 20 minutes. Allow it to cool to room temperature before serving.
  • Strain the soup into a bowl using a mesh strainer, pressing the tomato mixture through with the back of a ladle. Discard the skins and seeds, leaving only them in the strainer.
  • Return the strained tomato soup to the saucepan over medium-low heat. Cook until slightly thickened, if preferred, or bring to a simmer and serve with the cheese toasts.

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