"As American as apple pie" might need a slight revision to "As American as tomato soup." This classic comfort food is native to the States and has been around since 1857. Tomato Soup and Toasted Cheese thus have a long history of warming the soul on cold days and brightening smiles around lunchtime. Luscious, bright, savory, and with just a hint of sweetness and heat, the broth of Tomato Soup and Toasted Cheese is exactly what you're hoping for when you need a pick-me-up. Of course, tomato soup is only as good as its dipping options, and this recipe has that covered with herbaceous, sharp, cheesy toast. Other soups should take notes on how to make spirits bright!
IngredientsFor the soup: • 2 tablespoons olive oil • 4 tablespoons unsalted butter • 2 cloves garlic, minced • 1 anchovy fillet • 3 1/2 pounds vine-ripened tomatoes, cored and cut in half crosswise • 1 teaspoon salt, or to taste • red pepper flakes, optional, to taste For the toasted cheese: • 2 tablespoons olive oil • 8 slices Italian bread • 1/4 cup basil leaves, thinly sliced • 6 ounces sharp white cheddar cheese, shredded
In a saucepan over medium-high heat, heat the olive oil and butter.
Once the oil and butter are hot, add the garlic and anchovy and cook until the garlic is sizzling, for about 1 minute.
Add in the tomatoes, salt, and red pepper flakes.
Toss the tomatoes every few minutes until the tomatoes reduce their juices, soften, and start to break down.
Reduce the heat to medium-low and cook, stirring occasionally, until the tomatoes fall apart, about 45 minutes. By this point, the mixture should resemble a rough tomato soup.
While the soup is cooking down, preheat the oven to 450 degrees F.
Line a baking sheet with foil or a silicone liner.
Drizzle the foil or silicone liner with olive oil.
Place the bread slices on the oiled baking sheets.
Top each slice with the basil leaves and the cheddar cheese, in that order. Covering the basil with the cheese prevents it from burning in the oven.
Bake the bread in the oven until the cheese is browned and crispy around the edges, about 15-20 minutes.
Remove the toasted bread from the oven and let it cool to room temperature.
Remove the soup from the heat and pass it through a fine-mesh strainer into a bowl. Use the back of a ladle to push all of the tomato soup through the mesh. Discard the skins and seeds from the strainer.
Transfer the strained tomato soup back into the saucepan.
Heat the soup over medium-low heat and cook until slightly thickened.
Serve the soup immediately with the cheese toast.