Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
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
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| This post is written in collaboration with Tuxton Home. All opinions are mine alone. |
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.
INGREDIENTS:
-
- 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
PREPARATION:
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!
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
Servings:
4
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
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
Instructions
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!
