This classic pairing of a crispy, golden cheese toastie and a warm, comforting soup is the ultimate comfort food. The toastie, with its gooey, melted cheese and buttery, crunchy bread, is perfect for dipping into a rich, savory tomato soup. It’s a simple, satisfying meal that’s easy to make and endlessly customizable, proving that sometimes the best combinations are the simplest.
Ingredients
- For the Soup:
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 can (28 oz / 800 g) whole peeled tomatoes, with their juices
- 1 cup (240 ml) low-sodium vegetable or chicken broth
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 cup (60 ml) heavy cream (optional, for a richer soup)
- For the Cheese Toasties:
- 4 slices of good-quality bread (sourdough, white, or whole wheat)
- 2 tbsp (28 g) unsalted butter, softened
- 4 oz (115 g) sharp cheddar cheese, grated (about 1 cup)
- 2 oz (55 g) Gruyère or Swiss cheese, grated (about 1/2 cup)
- 1/2 tsp Dijon mustard (optional)
- Pinch of smoked paprika (optional)
Instructions
- Start the soup: In a medium pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add tomatoes and broth: Pour in the canned tomatoes with their juices, breaking them up with a spoon. Add the broth, sugar (if using), salt, and pepper. Bring the soup to a simmer, then reduce the heat to low and let it simmer gently while you prepare the toasties, about 10 minutes.
- Prepare the toasties: While the soup simmers, butter one side of each bread slice. Place the bread buttered-side down on a cutting board. If using, spread a thin layer of Dijon mustard on the unbuttered side of two slices. Sprinkle the grated cheeses evenly over the mustard-side (or just on the bread) of those two slices, then top with the remaining bread slices, buttered-side up.
- Cook the toasties: Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan and cook until the bottom is golden brown and crispy, about 3-4 minutes. Carefully flip with a spatula and cook the other side until golden brown and the cheese is melted, another 3-4 minutes. If the cheese isn’t melting but the bread is browning too fast, reduce the heat to medium-low and cover the pan for a minute or two. Remove from the pan and let rest for a minute.
- Finish the soup: Once the toasties are done, remove the soup from the heat. If using, stir in the heavy cream. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches (be careful of hot liquid splattering). Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the hot soup into bowls. Cut the toasties in half diagonally and serve alongside the soup for dipping.
Tips
- Cheese selection: Use a combination of cheeses for the best flavor and melt. Cheddar provides a sharp, classic taste, while Gruyère or mozzarella adds excellent stretch and creaminess. Grate your own cheese from a block—pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Don’t rush the toastie: Cook the sandwich over medium heat, not high. This allows the bread to become perfectly golden and crispy while giving the cheese inside enough time to melt completely. If the bread browns too quickly, the cheese will still be cold in the center.
- Soup consistency: For a thinner soup, add more broth. For a thicker, richer soup, use less broth or stir in a tablespoon of tomato paste along with the onions. The soup can also be left chunky if you prefer a more rustic texture.
- Make it ahead: The soup can be made up to 3 days in advance and stored in the refrigerator. The toasties are best made fresh, but you can prep them (assemble, wrap in plastic) a few hours ahead and cook them just before serving.
Serving Suggestions
This meal is a classic for a reason. Serve the soup in a warm bowl, perhaps garnished with a swirl of cream or a sprinkle of fresh basil or parsley. The toastie should be cut in half, revealing the beautiful, gooey cheese pull. It’s perfect for dipping. A simple green salad with a light vinaigrette on the side adds a fresh contrast, or you could add some sliced pickles or gherkins for a tangy crunch. This makes a satisfying lunch or a light dinner, especially on a cold day.
Variations
- Different Soups: While tomato soup is the classic partner, this cheese toastie is also fantastic with roasted red pepper soup, creamy butternut squash soup, or a hearty broccoli cheddar soup.
- Add-ins for the Toastie: Elevate your toastie by adding thin slices of ham or turkey, crispy bacon, caramelized onions, sliced apple, or a few leaves of fresh spinach. Just be careful not to overstuff, as it can make the sandwich hard to flip.
- Spicy Kick: Add a few slices of jalapeño or a dash of hot sauce to the cheese before grilling for a spicy version. You can also stir a pinch of red pepper flakes into the soup.
- Herb and Garlic Butter: Instead of plain butter, mix the butter with a minced clove of garlic and some chopped fresh herbs like thyme or rosemary. This adds an extra layer of flavor to the crispy bread.
Storage and Reheating
Soup: Allow the soup to cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, simply pour it into a pot and warm over medium heat, stirring occasionally, until hot throughout. You can also reheat individual portions in the microwave. The soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Toasties: These are best enjoyed fresh out of the pan. If you have leftovers, let them cool completely, then wrap in foil or plastic wrap and store in the refrigerator for up to 2 days. To reheat, place them in a toaster oven or a dry skillet over low heat, flipping occasionally, until the bread is crispy and the cheese is melted again. Avoid the microwave, as it will make the bread soggy and rubbery.
Frequently Asked Questions
Can I use a different type of bread? Absolutely. Sourdough, ciabatta, or a hearty whole wheat bread work wonderfully. Just make sure it’s sturdy enough to hold the cheese and not so thick that it overwhelms the filling. A slightly stale bread actually works great for toasties as it crisps up nicely.
What if I don’t have an immersion blender? You can use a regular blender. Let the soup cool slightly, then transfer it to the blender in batches, filling it no more than halfway. Hold the lid down with a towel and blend on low, as hot liquid can expand and push the lid off. Alternatively, you can leave the soup chunky—it’s still delicious.
Why is my cheese not melting? This usually happens if the heat is too high. The bread browns before the cheese has a chance to melt. Try lowering the heat and covering the pan with a lid for a minute or two. This traps the heat and helps melt the cheese without burning the bread. Also, make sure you’re using a good melting cheese.
Can I make this vegan? Yes! Use a high-quality vegan butter, your favorite vegan cheese that melts well (look for ones with added starch for meltability), and use a plant-based broth for the soup. For the cream, use a splash of coconut milk or a vegan cream alternative. The result is still a comforting and delicious meal.
How can I make the soup less acidic? If your tomato soup tastes too tart, add a pinch of baking soda (about 1/8 teaspoon) and stir—it will neutralize the acid. You can also add a teaspoon of sugar or honey, or a splash of cream, which helps round out the acidity.
Can I use a panini press or a sandwich maker? Definitely. These appliances make it even easier. Preheat the press, butter the outside of the bread, and cook until golden and crispy, usually 3-5 minutes. This method also gives you nice grill marks and even pressure for a perfectly flat toastie.
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