Tomato and Grilled Cheese Soup.
Prep time.
Cook time.
Total time.
Serves.
Velvety, aromatic, and perfect for a cozy yet elevated meal.This Tomato Basil Soup transforms simple ingredients into a luxurious bowl of comfort. Sweet San Marzano tomatoes simmer with fragrant garlic, fresh basil, and a hint of spice, creating a rich, full-bodied base. A swirl of Parmesan adds depth and creaminess, while golden garlic toasts bring irresistible crunch. Finished under the broiler with a bubbling layer of Italian cheeses and a sprinkle of fresh parsley, it’s rustic elegance in every spoonful — ideal for slow weekends or anytime you crave a dish that feels both classic and indulgent.
INGREDIENTSACE Bakery® BYO Garlic Demi-Baguette, sliced into ½ inch slicesOlive oil1 onion, diced1 teaspoon Italian seasoning¼ teaspoon black pepper¼ teaspoons red pepper flakesPinch salt6 large cloves garlic, or 8 small cloves, pressed through garlic press3 ounces tomato paste1 (28 ounce) can whole, San Marzano-style tomatoes1 ounce fresh basil leaves¼ heaping cup flat-leaf parsley1 tablespoon sugar4 cups chicken stock, hot½ cup grated parmesan cheese1 small clove garlic, peeled but whole1 –1 ½ cups shredded, Italian-style 4 Cheese blend1 tablespoon chopped parsley, for garnish.
INSTRUCTIONSPlace a soup pot over medium-high heat, and add in about 3-4 tablespoons of olive oil; once hot, add in the diced onion and saute for few minutes until the onion begins to slightly brown.Add in Italian seasoning, the black pepper, the red pepper flakes and a pinch of salt, and stir to combine; add in the garlic, and stir that in to incorporate.Once the garlic become aromatic (about 30 seconds or so), add in the tomato paste and allow it cook for a minute or so to cook out the raw flavor; then, add in the canned tomatoes, the fresh basil and parsley, and the sugar, and stir to combine.Add in the chicken stock, and then simmer the soup, partially covered, for 20 minutes.After the 20 minutes, turn off the heat and add in the grated parmesan, and stir; then, using a hand-held immersion blender (or even your blender, but work in batches!), puree the soup until completely smooth; check the seasoning to see if any additional salt/pepper is needed.Make some garlic toasts by drizzling some oil over the baguette slices, then placing them onto a baking sheet and under the broiler just until golden and toasty; then, rub the clove of garlic over each slice and add a pinch of salt (You can leave your broiler on for the next step).To assemble your bowls, ladle some soup into oven-safe bowls, and top each with about 2-3 garlic toasts; then, sprinkle on about ¼ cup (or more) of the cheese, and place under the broiler to melt and become bubbly; carefully remove and garnish with a sprinkle of parsley before serving.
Make this recipe with.
Skip slideshow
Slides shown:
