Photo of Tomato soup with garlic-cheddar toasts by WW

Tomato soup with garlic-cheddar toasts

6
6
6
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
We gave the classic comfort-food combo of tomato soup and grilled cheese an Italian spin. Flavourful San Marzano tomatoes and a bit of fresh basil make the soup especially delicious. Adding cream cheese to the tomato soup brings a creaminess to the heartwarming favourite, and adding more or less chicken broth or water will give you the consistency you prefer.

Ingredients

Unsalted butter

2 tsp(s)

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

3 clove(s), medium, minced

Garlic clove(s)

2 clove(s), medium, halved

Canned tomatoes

28 oz, 1 can San Marzano peeled variety, chopped, juice reserved

Canned chicken broth

1½ cup(s)

Unpacked brown sugar

1 tsp(s)

Table salt

¼ tsp(s), or to taste

Crushed red pepper flakes

tsp(s), or to taste

Neufchâtel cheese

¼ cup(s)

Italian bread

4 oz, 8 small slices, ciabatta variety

Reduced-fat cheddar cheese

2 oz, (about 1/2 cup), sharp variety, shredded

Fresh basil

¼ cup(s), sliced fresh leaves, or 1 tablespoon fresh thyme leaves

Instructions

  1. Melt butter in large saucepan over medium heat. Add onion; cover and cook, stirring occasionally, until lightly browned, about 7 minutes.
  2. Add minced garlic; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and juice, broth, brown sugar, salt, and pepper flakes. Bring to boil; reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  3. Add cream cheese, stirring until melted. Remove from heat. Puree soup in pot with handheld immersion blender, or cool 5 minutes and blend in small batches in blender. Add a little more chicken broth or water if soup is very thick.
  4. Preheat broiler. Place ciabatta on baking sheet and broil 6 inches from heat source, turning once, until bread is lightly toasted, about 2 minutes. Remove from oven and rub toasted bread with halved garlic cloves. Sprinkle each slice with 1 tablespoon Cheddar. Broil toasts until cheese melts, about 30 seconds.
  5. Ladle soup evenly into 4 bowls. Top each serving with 1 tablespoon basil and serve with toasts on the side, or dice toasts and place on top like croutons.
  6. Serving size: 1 1/4 cups soup and 2 toasts

Notes

A note from Chef Eric Greenspan: A fun way to garnish this soup is to cut the cheese toasts into small cubes, then float the pieces on top. It’s like mini-grilled cheeses instead of croutons for your tomato soup!