Tomato Soup with Cheesy lid
Okay, I’ll be honest — half the reason I love French onion soup is because of the cheesy top. But why does onion soup get to dominate the cheesy lid category – there are plenty of other delicious, hearty soups worthy of the gooey goodness!
Luckily, I came across this recipe this recipe for roasted tomato soup with broiled cheddar and squealed with delight! The recipe promised the perfect merging of tomato soup and grilled cheese — and boy did it deliver!
I used this quick and easy recipe for the soup itself — but for the less ambitious, canned soup works as well.
Here’s the recipe for the cheesy lids, adapted from Smitten Kitchen:
- Tomato soup
- Baguette, cut into 1″ thick slices
- Coarsely grated cheddar to taste
- Preheat oven to 350 degrees.
- Fill ramekins with warmed soup and place them on a foil-lined baking sheet.
- Butter one side of the bread slices, and float them on top of the soup, buttered side up.
- Generously top with grated cheddar.
- Bake for 15-20 mintues, or until cheese is lightly browned and bubbling. Serve immediately.
By all means, experiment with the ingredients. I, for instance, substituted pesto for butter on the bread. As you might expect, the pesto added a whole new flavor dimension that plain ol’ butter couldn’t match!
I modified the above recipe with vegetable barley soup, whole wheat tuscan bread and smoked gouda cheese and it was equally delicious!