Grilled Tomato Soup with Crispy Cheese Breadsticks

8 servings

50 minutes

This grilled tomato soup is the embodiment of sunny Italian cuisine. Fire-seared tomatoes acquire a rich, slightly smoky flavor that harmonizes with the sweetness of caramelized onions and the depth of aromatic spices. Cream adds softness, while breadsticks with gooey cheddar provide a crispy, salty finish. This soup warms on a cool day and pairs wonderfully with light white wine. In Italy, such tomato soups are often served at family dinners or in cozy village taverns where the aroma of fresh tomatoes and herbs fills the air. It's not just food – it's the taste of Tuscan summer in every spoonful.

Energy value per serving

• Calories: 669.3
• Proteins: 17.9g
• Fats: 50.2g
• Carbohydrates: 33.9g

Ingredients

• Butter: 240 g
• Red onion: 1 head
• Salt: to taste
• Ground black pepper: to taste
• Tomato paste: 2 tbsp
• Tomatoes: 900 g
• Vegetable broth: 4 glass
• Thyme: 2 pc
• Bay leaf: 1 pc
• Sugar: 2 tbsp
• Cream 35%: 0.5 glass
• Toasts: 16 pc
• Cheddar cheese: 450 g

Cooking steps

1. Heat 4 tablespoons of butter in a thick-walled pot over medium heat. Add the onion and sauté, stirring frequently, until soft and golden at the edges, about 8-10 minutes.

   Required ingredients:

   • Butter: 240 g
   • Red onion: 1 head

2. Season with salt and pepper to taste. Add tomato paste and simmer, stirring for about 2 minutes until the paste darkens. Add sautéed tomatoes, vegetable broth, thyme, bay leaf, and sugar; bring to a boil.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Tomato paste: 2 tablespoons
   • Tomatoes: 900 g
   • Vegetable broth: 4 glasss
   • Thyme: 2 pieces
   • Bay leaf: 1 piece
   • Sugar: 2 tablespoons

3. Season with salt and pepper and let it simmer for 35-40 minutes for all ingredients to absorb each other's flavors. Remove from heat; while stirring, pour in the cream. Remove the thyme stems and bay leaf; let the soup cool slightly. Blend the soup until smooth.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Cream 35%: 0.5 glass

4. Heat a dry skillet, preferably cast iron, over medium heat. Evenly spread room temperature butter on the bread. Separate 8 slices of bread. Sprinkle the side not buttered with cheddar cheese.

   Required ingredients:

   • Butter: 240 g
   • Toasts: 16 pieces
   • Cheddar cheese: 450 g

5. Place a slice of bread on top of the cheese, butter side up, and fry in a pan, flipping once, until golden brown, about 3 minutes on each side. Cut the sandwiches into pieces and serve with hot soup.

   Required ingredients:

   • Toasts: 16 pieces
   • Cheddar cheese: 450 g

6. Tomatoes should be grilled.

   Required ingredients:

   • Tomatoes: 900 g