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Tomato Soup with Cheesy Bread
“Oh, the weather outside is frightful, But the [fired up stove] is so delightful.” As the temperatures drop and comfort food season officially takes over, a filling bowl of soup is just what your body needs to warm up. This Simply Delicious Tomato Soup with Cheesy Bread will be the perfect satisfying mealtime fix!
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 5-6 cups
Serves: 2 hearty helpings
Ingredients
Simply Delicious Tomato Soup:
- 4 tablespoons unsalted butter
- ½ large white onion, chopped fine
- 6 large ripe tomatoes, stems removed and rough chopped
- *Or, substitute 1 (28-ounce) can whole peeled tomatoes
- 1 ½ cups vegetable stock or water
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon fresh ground black pepper, plus more to taste
Cheesy Bread :
- 2 tablespoons unsalted butter, melted
- ½ tablespoon garlic salt
- 2 slices sourdough bread
- 1 1/4 -inch slice Frigo® Fresh Mozzarella Cheese, rough chopped
- ¼ cup Frigo® Shredded Parmesan Cheese
- 2 slices Gruyere cheese
- ¼ cup fresh spinach, optional
- Green Tomato Chutney, optional
Directions
Make soup by melting butter over medium heat in a large saucepan. Add onions, water, tomatoes with their juices, and the salt. Bring soup to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
Meanwhile, make Cheesy Bread. Preheat oven to 400°F. Line a cookie sheet with parchment paper or a slip pat mat.
Butter one side of each bread slice and sprinkle with garlic salt. Top with cheese.
Bake in the oven until the cheese begins to melt, about 8 minutes.
When the bread is golden brown and cheese is gooey, carefully remove from oven. If craving a hearty meal top with spinach and a spoonful of Green Tomato Chutney. Remove from oven and allow to cool slightly.
To finish the soup, carefully blend the soup with a stick blender or regular blender — it doesn’t need to be ultra-smooth, some texture is a nice touch. Taste. Adjust seasoning.
Slice up Cheesy Bread, ladle soup into bowls, and slurp away!
Rad Tip: Add all the ingredients to your slow cooker in the morning. Cook on high for 4-5 hours and your soup will be ready to feast on by lunch!
