Creamy Tomato Soup with Souffled Cheese Toasts

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We now return to our regularly scheduled programming, otherwise known as this scrumptious, easy tomato soup and a whole new take on the grilled cheese sandwich. Soup first: I do love a nice tomato soup, and let me just say for the record that if you don’t have time to make your own, there are a few nice supermarket version – I especially like Pacific Organic Creamy Tomato.  But if you do have a spare half hour to make your own, this one is lightly spicy and creamy and delicious, and if you make a little extra for lunches later in the week you will be SO happy.  Once your soup is bubbling away, you can whip up a few of these exotic little cheese toasts – all you need to do for these babies is mix up some grated cheese with a little mustard and some whipped egg whites.  Spread them on to some slices of lightly toasted bread, pop them into the oven until they are melted and a teeny bit brown, and you are in business.  It’s like the perfect combo of a grilled cheese and a little baby souffle, and paired with the tomato soup they are just plain perfect.

don’tyou just LOVE soup season?
Creamy Tomato Soup with Souffled Cheese Toasts, adapted from Epicurious 

Creamy Tomato Soup with Souffled Cheese Toasts
  • 2½ tablespoons butter
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1½ teaspoons dried basil
  • ¼ teaspoon ground cloves
  • 2 tablespoons flour
  • 1 15 ounce cans diced tomatoes
  • ¼ teasponn baking soda
  • 2½ cups chicken stock
  • 1½ cups milk
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 1 egg, separated
  • 1 teaspoon Dijon mustard
  • Pinch cayenne pepper
  • 1 cup grated cheddar
  • 4 slices bread, lightly toasted
  1. Melt butter in a large saucepan over medium heat. Add onion and celery and cook until onion is limp, about 3-5 minutes. Stir in flour, then add basil, cloves, tomatoes, baking soda and stock. Bring to a boil, lower the heat, and simmer partially covered for 20 minutes. Cool briefly and then puree in a blender until smooth (or if you have an immersion blender use that, it's even easier!)
  2. Preheat oven to 400. Return soup to the pot and add milk and tomato paste and season with salt and pepper.
  3. Combine the egg yolk with mustard and cayenne, then stir in the cheese. Whip the egg white until if forms soft peaks and then fold it into the cheese mixture. Spread cheese over the tasted bread and bake until puffed and a little golden, 5-10 minutes, while you reheat the soup.
  4. Serve the soup with a piece of cheese toast, cut in half diagonally, with fresh ground pepper.


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  1. Laura Keller says

    A beautiful and classy take on the comforting pairing of tomato soup and grilled cheese. It's been far too long since I've made tomato soup from scratch – can't wait to try out both of these recipes!

  2. Sarah says

    Yum! I saw this when you posted on Facebook and I've been waiting for the recipe. So glad I don't have to think about dinner tomorrow night.

  3. Posti4 says

    Wow I never thought about getting tomato soup from anywhere other than the can, but this looks great. It will be on my to do list this week. Thanks so much.

  4. matt gordon says

    i have 10 lbs of tomatoes waiting to be picked from the vine, so i think i will try this recipe. and yes, soup season makes the northern hemisphere bearable. my wife and son in the womb loved a curried salmon soup i made last night. have a great day

  5. Joanne says

    I always have time for things as delicious as tomato soup. Especially if they involve a piece of bread saturated in cheese. Now that's just love on a plate.

  6. Nutmeg Nanny says

    What a great looking meal! I'm dying for some of that soup. Mr.NN just had his wisdom teeth done and has been eating soup nonstop. He would love it :)

    BTW I "liked" your Facebook page!

  7. Muneeba says

    Been craving tomato soup these days, and those souffle toasts are a great alternative to grilled cheese … bravo!

  8. Julianne says

    Just found your blog through a link from Big Mama's blog and I am already LOVIN' it! From the banner at the top of the page to this tomato soup recipe, I just know I am going to be here every day. Blessings on ya!

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