New This Month

Tomato Soup with Cheese and Bacon Toasties

16

If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2009

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, chopped
  • 1 garlic clove, chopped
  • coarse salt and ground pepper
  • 3 large tomatoes (about 2 pounds total), cored and chopped
  • 1 cup low-sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • 6 slices bacon
  • 2 tablespoons butter, room temperature
  • 8 slices white sandwich bread
  • 1 cup shredded Gruyere cheese

Directions

  1. In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.

  2. Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.

  3. In a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 minutes. Drain on paper towels; discard fat from skillet. Butter 8 slices bread. Place 4 slices, buttered side down, on a work surface. Top with bacon and cheese. Top with remaining bread, buttered side up. In batches, cook sandwiches in skillet over medium-low until cheese melts and bread is golden, about 5 minutes per side. Quarter sandwiches and serve with soup.

Cook's Notes

To create a velvety texture without using a lot of cream, puree the soup until smooth in a blender.

Reviews Add a comment

  • MS10133077
    22 JUN, 2014
    The sandwiches were good and the soup was fine but it didn't seem any better than Campbell's.
    Reply
  • andiepasini
    21 SEP, 2012
    I didn't make the sandwich, but I made the soup and it was delicious! Instead of using cream I used skim milk, Thickened it with a little bit of corn syrup, added a pinch of cumin and basil... delicious! I recommend it!
    Reply
  • aed98033
    22 OCT, 2011
    I've made this recipe at least a dozen times. I use Roma tomatoes, 2 cloves of garlic, and sometimes fresh herbs, if I have them. Although the sandwich looks good, I usually just give the kids grilled cheese or something quick. I can't imagine having canned tomato soup after having this great soup.
    Reply
  • csgbutterflies
    10 MAR, 2011
    I just made this soup, and it is amazing! I added a little extra garlic and a little cumin. My 6 yr old and 2 yr old both give it 2 thumbs up!
    Reply
  • skits
    9 MAR, 2011
    I made this soup using a 28 can diced tomatoes as winter tomatoes are tasteless and it turned out thick and creamy. It was delicious. I made mysandwiches with munster and pepperjack cheese as it is Lent and I can't have meat today and they were great especially dipped in soup. This is a quick, simple and fantastic meal.
    Reply
  • lasaunda
    16 JAN, 2010
    Would not recommend this recipe. Followed this recipe EXACTLY as written. Checked and double checked it to ensure I followed the instructions. It was way too thin, and not very flavorful at all. I will not be making this again.
    Reply