Fresh Tomato Soup with Crispy Cheese Toast

We’re doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we’re using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.

Step: 1

Remove cores from tomatoes and cut in half crosswise. Reserve until needed.

Step: 2

Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.

Step: 3

Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.

Step: 4

Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.

Step: 5

Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.

Step: 6

Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.

Step: 7

Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.

Step: 8

Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Per Serving: 578 calories; protein 18.2g; carbohydrates 36.8g; fat 41.5g; cholesterol 76mg; sodium 1137.9mg.

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