Baked Tomato Cheese & Bread Soup is the ultimate comfort dish, blending rich, tangy tomatoes with gooey melted cheese and crusty bread. Each spoonful offers a delightful mix of creamy, chewy, and crispy textures that warm you from the inside out. With just 10 minutes of prep, this recipe lets you sit back while it bakes to perfection in under two hours, filling your kitchen with irresistible aromas. Perfect for cozy nights or impressing guests, it’s a hearty, soul-satisfying meal that feels like a hug in a bowl.
The slow baking process deepens the flavors, creating a velvety tomato base that’s perfectly balanced by the golden, cheesy crust. Every bite is a celebration of rustic, homestyle cooking, making it a dish you’ll want to savor again and again. Whether it’s a chilly evening or a lazy weekend, this soup promises to be a crowd-pleaser that’s as easy to make as it is delicious. Dive in and let the layers of flavor and texture take center stage!
Ingredients for Baked Tomato Cheese & Bread Soup
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ cup tomato paste
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 16 ounces canned crushed tomatoes (or fresh tomatoes, peeled, seeded, and chopped)
- 6 cups water
- 1 egg yolk, slightly beaten
- 8 ounces crusty French or rustic ciabatta bread, cut into ½-inch slices
- 6 ounces Swiss or Gruyere cheese, shredded
Step-by-Step Instructions
- In a large, deep pan over medium heat, sauté the onion and garlic in the butter until the onion is translucent, about 5 to 7 minutes.
- Add the flour and stir well for 1 minute to make a roux.
- Mix in the tomato paste, salt, oregano, marjoram, and thyme until well combined.
- Add the crushed tomatoes and stir to incorporate.
- Pour in the water, cover the pan, and let the soup simmer for 1 hour.
- Take a small amount of the hot soup liquid and mix it with the egg yolk to temper it. Whisk the yolk mixture back into the soup.
- Preheat your oven to 325°F (160°C).
- In a deep pan, casserole dish, or individual oven-safe dishes, layer half of the bread slices and sprinkle with ⅓ of the shredded cheese.
- Add the remaining bread slices and sprinkle with another ⅓ of the cheese.
- Pour the soup over the bread and cheese layers, then top with the remaining ⅓ of the cheese.
- Bake for 45 minutes, or until the soup is bubbly and the cheese is nicely browned.
Perfect Pairings: Serving Suggestions
This Baked Tomato Cheese & Bread Soup is hearty enough to stand alone, but it pairs beautifully with a crisp green salad or a side of roasted vegetables. For a complete meal, add a glass of red wine like a Pinot Noir or Chianti to complement the rich flavors. Pro tip: Serve with extra crusty bread for dipping!
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Swap Swiss or Gruyere cheese for sharp cheddar or mozzarella for a different flavor profile. Add a pinch of red pepper flakes for a spicy kick or stir in a handful of fresh basil for a burst of freshness. Vegetarian? Use vegetable broth instead of water for added depth.
Save Time: Quick Prep Tips
To speed up prep, use pre-minced garlic and pre-shredded cheese. If you’re short on time, simmer the soup for 30 minutes instead of an hour—it’ll still be delicious! Bonus tip: Prep the bread and cheese layers while the soup simmers to streamline the process.
Leftovers Made Easy: Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F for 15-20 minutes or in the microwave in 1-minute intervals until warmed through. Note: The bread will soften over time, but the flavors will deepen!
Essential Equipment Guidance
You’ll need a large, deep pan for sautéing and simmering, as well as a casserole dish or oven-safe bowls for baking. A whisk is handy for blending the egg yolk into the soup, and a sharp knife will make slicing the bread a breeze. Pro tip: Use a Dutch oven if you have one—it’s perfect for both stovetop and oven steps!
Baked Tomato Cheese & Bread Soup
Ingredients
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ cup tomato paste
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 16 ounces canned crushed tomatoes (or fresh tomatoes peeled, seeded, chopped)
- 6 cups water
- 1 egg yolk, slightly beaten
- 8 ounces crusty French or rustic ciabatta bread cut in ½-inch slices
- 6 ounces Swiss or gruyere cheese, shredded
Instructions
- In a large, deep pan over medium heat, sauté the onion and garlic in the butter until the onion is translucent, 5 to 7 minutes.
- Add the flour and stir well for one minute to make a roux.
- Add the tomato paste, salt, oregano, marjoram, and thyme and mix well.
- Add the crushed tomatoes and stir to combine.
- Add the water, cover, and simmer for one hour.
- Add a little of the hot liquid to the egg yolk, then whisk into the soup.
- In a deep pan or casserole dish (or individual dishes if you wish), layer half of the bread and sprinkle with ⅓ of the cheese.
- Add the remaining bread and sprinkle with ⅓ of the cheese.
- Add the soup and top with remaining ⅓ cheese.
- Bake 45 minutes at 325 degrees or until bubbly. Cheese should be nicely browned.