Creamy Fresh Tomato Soup with Crispy Cheese Toast

Follow our step-by-step guide on how to make Creamy Fresh Tomato Soup with Crispy Cheese Toast.

1. Step 1

   Begin by preparing the tomatoes: remove their cores and slice them in half crosswise, then set them aside for later.

2. Step 2

   In a saucepan, combine butter and olive oil over medium-high heat.

3. Step 3

   Once hot, add minced garlic and an anchovy fillet, cooking until the garlic sizzles, which should take about 45 seconds to a minute.

4. Step 4

   Gently introduce the halved tomatoes along with their juices, a pinch of salt, and optional red pepper flakes.

5. Step 5

   Stir occasionally as the tomatoes release their juices and start to break down.

6. Step 6

   When the tomatoes have softened, lower the heat to medium-low and continue cooking, stirring now and then, until the mixture transforms into a coarse tomato sauce, roughly 45 minutes.

7. Step 7

   While the soup simmers, prepare the cheese toast.

8. Step 8

   Preheat your oven to 450°F (230°C) and line a baking sheet with foil or a silicone liner, then drizzle it with 2 tablespoons of olive oil.

9. Step 9

   Arrange slices of bread on the baking sheet, topping each with fresh basil and a generous layer of Cheddar cheese.

10. Step 10

    Bake in the preheated oven for 15 to 20 minutes, or until the cheese is golden brown and crispy around the edges.

11. Step 11

    Allow the toast to cool slightly before serving.

12. Step 12

    Once the soup is ready, remove it from the heat and strain it through a mesh strainer into a bowl, using the back of a ladle to push the mixture through while discarding the skins and seeds left behind.

13. Step 13

    Return the strained soup to the saucepan over medium-low heat, where you can thicken it slightly if desired or simply bring it back to a gentle simmer.

14. Step 14

    Serve the warm soup alongside the crispy cheese toast for a delightful meal that warms the soul.