Roasted Tomato Soup with Cheesy Toast

Ingredients

• 1.5 kg Cherry Tomatoes (halved or quartered, core removed)
• 1 piece Red Onion (peeled and quartered)
• 3 pieces Sweet Peppers (seeds and tough ribs removed)
• 10 cloves Garlic (peeled)
• 2 sprigs Fresh Rosemary (fresh)
• 1.5 tablespoons Fresh Thyme (leaves only)
• 3 tablespoons Olive Oil (extra virgin)
• 28 g Unsalted Butter (cut into cubes)
• 1 piece White or Yellow Onion (diced)
• 1 tablespoon Tomato Paste
• 660 ml Vegetable Stock (low‑sodium)
• 1 tablespoon Dried Oregano
• 0.25 teaspoons Cayenne Pepper (adjust heat to taste)
• 0.5 teaspoons Smoked Paprika (or sweet paprika)
• 1.5 teaspoons Black Pepper (freshly ground)
• 0.5 tablespoons Balsamic Vinegar
• 1 tablespoon Worcestershire Sauce
• 0.5 teaspoons Sugar
• 20 leaves Fresh Basil (handful, roughly chopped)
• 120 ml Heavy Cream (heavy whipping cream)
• 100 g Cheddar Cheese (shredded)
• 100 g Mozzarella Cheese (shredded)
• 4 slices Bread Slices (sturdy white or yellow bread)

Instructions

1. Prepare Vegetables

   Halve or quarter the cherry tomatoes, removing any hard core. Quarter the red onion, slice the sweet peppers, and peel the garlic cloves. Roughly chop the rosemary and thyme.

   Time: PT15M

2. Preheat Oven

   Set the oven to fan‑assisted 375°F (190°C) and let it preheat.

   Time: PT10M

   Temperature: 375°F

3. Season and Toss

   In a large mixing bowl, combine the tomatoes, red onion, sweet peppers, garlic, rosemary, thyme, generous salt, pepper, and olive oil. Toss until everything is evenly coated.

   Time: PT5M

4. Roast Vegetables

   Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 55 minutes, stirring once halfway through, until the tomatoes are soft and slightly caramelized.

   Time: PT55M

   Temperature: 375°F

5. Sauté Onion

   While the tomatoes roast, melt the butter in a saucepan over medium heat. Add the diced white/yellow onion and sauté for about 5 minutes, until translucent.

   Time: PT5M

   Temperature: Medium heat

6. Add Tomato Paste

   Stir in the tomato paste and cook for 1 minute to deepen its flavor.

   Time: PT1M

   Temperature: Medium heat

7. Combine All Ingredients

   Add the roasted vegetable mixture to the saucepan. Pour in the vegetable stock, then add dried oregano, cayenne pepper, smoked paprika, black pepper, balsamic vinegar, Worcestershire sauce, sugar, and the fresh basil leaves.

   Time: PT2M

8. Simmer Soup

   Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, allowing the flavors to meld.

   Time: PT10M

   Temperature: Simmer (≈180°F)

9. Blend Until Smooth

   Using an immersion blender (or transfer to a countertop blender), puree the soup until completely smooth.

   Time: PT5M

10. Finish with Cream

    Stir in the heavy cream. Increase the heat just enough to bring the soup back to a gentle boil, then remove from heat. Do not over‑boil to avoid curdling.

    Time: PT2M

    Temperature: High (boil)

11. Prepare Cheesy Toast

    Butter each slice of bread on one side, then top with shredded cheddar and mozzarella. Grill in a hot skillet or under a broiler until the cheese melts and the bread is golden brown, about 8 minutes.

    Time: PT8M

    Temperature: Medium‑high

12. Serve

    Ladle the hot soup into bowls, garnish with a few fresh basil leaves, and place a piece of cheesy toast on the side. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

10g

Carbohydrates

15g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Cherry Tomatoes: Regular tomatoes
• Instead of Red Onion: Yellow onion
• Instead of Sweet Peppers: Bell peppers
• Instead of Garlic: Pre‑minced garlic
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Unsalted Butter: Margarine
• Instead of White or Yellow Onion: Shallots
• Instead of Tomato Paste: Tomato sauce (2 tbsp)
• Instead of Vegetable Stock: Chicken stock
• Instead of Dried Oregano: Italian seasoning
• Instead of Cayenne Pepper: Hot sauce
• Instead of Smoked Paprika: Regular paprika
• Instead of Black Pepper: White pepper
• Instead of Balsamic Vinegar: Red wine vinegar
• Instead of Worcestershire Sauce: Soy sauce
• Instead of Sugar: Honey (¼ tsp)
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Heavy Cream: Half‑and‑half
• Instead of Cheddar Cheese: Gouda
• Instead of Mozzarella Cheese: Provolone
• Instead of Bread Slices: Sourdough

Equipment Needed

• Baking Sheet
• Oven
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Spatula
• Blender or Immersion Blender
• Saucepan
• Wooden Spoon
• Grill Pan or Skillet
• Serving Bowls

Critical Steps — Do Not Skip

• Roasting the tomatoes until caramelized (Step 4)
• Blending hot soup safely (Step 9)
• Adding heavy cream and bringing to a gentle boil without over‑cooking (Step 10)

Chef Tips from the Video

• For extra depth, add a splash of red wine to the roasted vegetables before roasting.
• Use a hand‑held immersion blender directly in the pot to save time on transferring hot liquid.

Troubleshooting

Storage

Refrigerator: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Freeze soup in freezer‑safe bags for up to 2 months. Thaw overnight and reheat.

Room temperature: Cheesy toast is best served fresh; store leftover toast in a sealed bag for 1 day.

Make-Ahead Tips

• Roast the tomatoes a day ahead and store them in the fridge; reheat before adding stock.
• Soup can be fully prepared (minus cream) and frozen; add cream after thawing.