Creamy Tomato Soup with Garlic-Cheese Toast

A bowl of soup with some bread and sauce

Creamy Tomato Soup with Garlic-Cheese Toast

Servings 6 Servings


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large sweet onion, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz) cans San Marzano peeled tomatoes
  • 2 jarred red bell peppers, drained
  • 1 cup chicken stock or vegetable stock
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon black pepper
  • ½ cup heavy cream
  • 8-10 fresh basil leaves
  • ½ cup shredded parmesan cheese, for serving
  • Garlic-Cheese Toast:
  • 1 baguette, sliced
  • 4 cloves roasted garlic cloves or garlic confit
  • ½ pound grated Mozzarella or slices or cheese of choice
  • fresh basil or thyme, for garnish


  • Heat olive oil and butter in a heavy soup pot or Dutch oven, over medium-high heat. Add onion and sauté for 3-4 minutes, until tender. Add garlic and sauté for 20-30 seconds.
  • Add tomatoes with juices, red bell pepper, chicken stock, sugar, and spices. Bring to a low simmer. Cook uncovered, for 30 minutes or until it has thickened.
  • Add the heavy cream, fresh basil, and season to taste with salt and pepper.
  • Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
  • Serve and garnish with parmesan cheese and top with garlic-cheese toast. Enjoy!
  • Garlic-Cheese Toast:
  • Preheat oven to 400º F.
  • Arrange the baguette slices on a baking sheet in a single layer. Slather the top with the roasted garlic or garlic confit. Top the bread with the cheese and transfer to the oven for 5 minutes.

Similar Posts