Tomato Soup with Cheese and Onion Toast

 

Tomato Soup

Ingredients:

2 tbsp olive oil or butter

1 small onion, chopped

2 cloves garlic, minced

1 (28 oz) can whole peeled tomatoes (no sugar added) or 5 fresh tomatoes, chopped

2 cups vegetable or chicken broth

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp dried basil or oregano

¼ tsp red pepper flakes (optional, for heat)

¼ cup heavy cream or milk (optional, for creaminess)

Instructions:

1. Heat olive oil in a pot over medium heat. Add chopped onion and sauté until soft (about 5 minutes).

2. Add garlic and cook for another minute.

3. Stir in tomatoes, broth, salt, pepper, and herbs. Simmer for 20 minutes.

4. Blend the soup with an immersion blender or in a regular blender until smooth.

5. Stir in heavy cream (if using), then simmer for 5 more minutes. Adjust seasoning if needed.

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Cheese and Onion Toast

Ingredients:

4 slices of whole grain or sourdough bread

1 cup shredded cheese (cheddar, mozzarella, or a mix)

½ small onion, thinly sliced

½ tsp garlic powder

½ tsp dried oregano (optional)

1 tbsp butter, melted

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Brush bread slices with melted butter and sprinkle garlic powder over them.

3. Layer thinly sliced onions and shredded cheese on top. Sprinkle with oregano.

4. Bake on a lined tray for 8–10 minutes, until cheese is melted and bubbly.

5. Serve warm with the tomato soup!

Would you like a variation, like a different cheese option or a gluten-free toast suggestion?