Tomato soup with cheese toasties
Tomato soup with cheese toasties is a comfort classic you can make in 30 minutes. Canned tomato simmers with onion and garlic, then a splash of milk makes it silky. Golden grilled cheese sandwiches are made for dunking into every spoonful.
- 30 minTotal time
- 2Servings
- 500kcal / serving
- 19 gProtein
The science: why this works
Why the milk goes in after simmering
Tomatoes are acidic, and acid can make milk proteins clump. Adding milk after the long simmer and warming it gently keeps the soup smooth. Boiling it hard raises the risk of curdling. Gentle heat and stirring keep the soup silky and smooth.
Learn: Why dairy curdles →Why the toasties are buttered outside
Butter on the outside of the bread browns in the pan and makes a crisp, golden crust. Medium heat gives the cheese time to melt before the bread burns. It only happens on a dry, hot surface, so pat the food dry first.
Learn: Maillard vs. caramelization →Why cheddar melts well
Cheddar softens and flows once it warms up, forming a gooey layer. Slicing it thin and cooking over medium heat melts it evenly. Cheese that gets too hot turns oily and stringy, and the proteins squeeze out fat.
Learn: Melt cheese gently →Tomato soup with cheese toasties
30 minutes · 2 servings · American · Soup
Ingredients
Makes 2 servings
Method
Tips for the best result
- Mash the tomato right in the pot for a rustic soup, or blend it for smooth.
- Keep the soup on low heat while you cook the toasties.
- Press the sandwiches gently with a spatula for even browning.
Swaps
- Swap the milk for cream for a richer soup.
- Swap the cheddar for Gruyere or mozzarella for the toasties.
- Swap the butter for olive oil in the soup to make it lighter.
Storing and reheating
Refrigerate the soup within 2 hours for up to 4 days, or freeze for up to 3 months. Reheat gently to 165°F (74°C). Toasties are best fresh, but reheat in a pan or oven.
Tomato soup with cheese toasties: questions
Why does my tomato soup curdle?
Hot acid and milk can make the proteins clump. Add the milk off a hard boil, and warm the soup gently.
How do you make tomato soup less acidic?
Cook the onion well, add a little more butter or a pinch of sugar. Fat and sweetness soften the acid.
Can I use fresh tomatoes?
Yes, ripe fresh tomatoes work, but they need longer to break down. Canned tomatoes give steady results year round.
