Tuesday, December 18, 2018

Baked Tomato Soup with Grilled Cheese Top

Amazing things happen when a creamy and velvety tomato soup meets some grilled cheesy bread in the same bowl
This post is written in collaboration with Tuxton Home. All opinions are mine alone.

If you are looking for an easy dinner idea that is comforting and scrumptious, easy and cheesy all in the same pretty bowl, you've come to the right place. Today I present you my latest creation. Take a look! And if you are wondering ... it is as good as it looks :)

We all know that tomato soup is one of the most comforting food you can find in a bowl. And when you serve it next to a hot-from-the-grill cheese sandwich, things are bound to get delicious. 
But wait, I'm taking this soup/sandwich duo up a notch with this silky and dense tomato soup topped with grilled bread cubes and a hip full of grated Gruyere cheese. All baked in the same bowl to melty perfection. And sorry, no dunking needed. 

The idea of this soup came to mind when I got these extremely cute onion soup crock and I was planning to make the classic French soup. But my younger boy is not a big fan of onions, and really loves the cheese/bread top of it (who doesn't, right?!). Tomato is of course everyone's favorite soup. So, after getting the two recipes together, taadah! Here is dinner.
I know some of you will ask about the bowls I served this soup on. Aren't these the cutest?! These are the Duratux Onion Soup Crock  (8 oz) by Tuxton Home, on top of their Reno Wide Rim Salad Plate. Both crocks and plates are really great, so pretty and elegant. Made with high quality ceramic, they are designed for heavy duty use, and can go from freezer to oven to table. Just what I need! 
You can also check their website here for more gorgeous products. 
Thank you Tuxton for the amazing plates! 


YIELD: 4 servings
    • 1 tablespoon of olive oil
    • 1/2 onion, finely chopped
    • 1 garlic clove
    • 1 tablespoon of flour
    • 1/2 teaspoon of oregano
    • 1/2 teaspoon of thyme
    • 2 cups (500 ml) of chicken broth
    • 28 oz (780 gr) can of petite diced (or crushed) tomatoes
    • salt and pepper to taste
    • fresh basil leaves
    • 8 slices of baguette bread, 1 inch thick
    • about 1/2 cup packed of grated Gruyere cheese


TIME: about 45 minutes
    Chop the onion and crush the garlic clove.
    Heat the oil in a large enough pan with one tablespoon of olive oil and saute' the onion and garlic. Cook until soft (it should take about 5 minutes).

    Add one tablespoon of flour and stir to coat.
    Add the broth, tomatoes, thyme and oregano.
    Bring to a simmer mixing occasionally. Cover and cook for 20 minutes.
    In the meantime, cut the baguette in 1-inch thick slices. If you'd like cut each in four parts (cubes).

    Drizzle the bread with olive oil and grill. I used a grilling pan on the stove set on high, turning the bread cubes every couple of minutes. You can also bake in the oven at 350°F for about 15 minutes.
    When the soup is ready, add the basil (remove the garlic if you wish) and blend  until smooth and creamy. Adjust with salt and pepper if necessary.
    Divide the soup into 4 oven-safe bowls.
    Top with the toasted bread cubes and a hip of grated Gruyere cheese.
    Bake in the higher part of the oven at 450°F for about 3-4 minutes, or until the cheese is melted and slightly golden. Serve immediately.
    Buon appetito!



    1. too bad you don't offer a print available option for those of us that would like to try this recipe.