Tomato Soup with Cheese and Onion Toast

Instructions

Prepare the Tomato Soup:

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent (5–7 minutes).

Add garlic and carrot, cooking another 3–4 minutes until tender.

Stir in tomato paste and cook for 1–2 minutes.

Add whole peeled tomatoes (with juice), vegetable broth, sugar, basil, and oregano.

Bring to a boil, then reduce heat and simmer for 20–25 minutes.

Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.

Season with salt and pepper to taste. Keep warm on low heat.

Prepare the Cheese and Onion Toast:

Preheat your oven’s broiler or toaster oven.

Butter each slice of bread on one side.

Place bread butter-side-up on a baking sheet. Top with thin onion slices and sprinkle with both cheeses.

Broil 3–5 minutes, until the cheese is melted and bubbly. Watch closely to prevent burning.

Serve:
• Ladle hot tomato soup into bowls.
• Serve each bowl with a slice of cheese and onion toast.
• Garnish soup with fresh basil.

Let me know if you want a version with cream added or roasted tomatoes!