Tomato Soup with Garlic Cheese Bread

About this Recipe

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By: Rachel

Sometimes the classic route is the best—whether you’re recreating a childhood memory or simply enjoying a hearty, comforting meal. This easy homemade tomato soup pairs perfectly with a richly flavored shallot-garlic cheese bread (an elevated take on classic homemade garlic cheese bread).

The Timeless Appeal of Tomato Soup With Shallot-Garlic Cheese Bread

For many of us, grilled cheese with tomato soup was a staple childhood meal. Perhaps you grew up in a household where the tomato soup was rich and homemade. Layered with the heat of dried chiles, or the sweetness of roasted red pepper, or the herbal notes of basil and oregano. Perhaps the sandwiches of your youth were layered with a variety of flavorful cheeses of contrasting flavor and texture, layered between slices of artisanal bread and lovingly toasted to golden-brown perfection. 

More likely, though, your meal consisted of Velveeta sandwiched between two slices of Wonder Bread and a can of Campbell’s. While there is nothing wrong with the proverbial madeleine that is the Velveeta-and-Campbell’s lunch, these recipes will scratch that itch while offering substantially more in the way of richness, spice, texture, and depth of flavor.

It’s this blend of nostalgia and flavor that makes tomato soup with garlic bread such an enduring favorite. One that’s even better when made from scratch.

Perfecting an Easy Homemade Tomato Soup

I have written before about my love for all things Tom Douglas. For years, I worked right around the corner from the iconic Dahlia Bakery. It is now a spacious restaurant. But in my day, it was a tiny shoebox of a place with a perpetual line snaking halfway down the block, as hungry patrons impatiently waited their turn for hot sandwiches, triple coconut pie, and classic Dahlia Lounge tomato soup. 

I spent years unsuccessfully trying to recreate the Tom Douglas tomato soup recipe. I was well into my thirties when I finally discovered that the recipe had been published in the Dahlia Bakery Cookbook. My efforts were not in vain, however. 

Through experimentation, I learned that I preferred the sweeter taste of sautéed shallots in this recipe. Rather than onion, which marries beautifully with the garlic in both the soup and the accompanying cheesy bread. This tweak also makes the base ideal for an easy homemade tomato soup that still has plenty of depth. I traded pungent oregano for sweet and slightly peppery basil, upping the quantity to bring the herbaceous flavor forward. I also increased the amount of crushed red pepper to bring a bit more heat, and omitted the water for a richer soup.

Finally, I learned to slow everything down. I let the garlic and shallots cook gently. I let the soup simmer long enough to allow the ingredients to meld and deepen the overall flavor. That extra patience creates a deeper, more satisfying flavor perfect for a rich and savory tomato soup with garlic bread meal.

Homemade Shallot-Garlic Cheese Bread That Steals the Show

Finding a really good slice of garlic bread is not so easy. I’ve had far too many that are bland or burnt, unacceptably short on generous slathers of butter, or contain the wrong proportion of toppings to bread (too much and you lose the rich garlicky flavor; too little and the whole thing falls apart in a greasy mess). That’s why a truly good homemade garlic cheese bread feels like such a win.

If you like this shallot-garlic cheese bread reipe, you will love my easy garlic bread khachapuri recipe—delicious, cheesy bread with the addition of a perfectly-cooked egg.

The Magic of Shallot-Garlic Cheese Bread

When I first tasted Butterhand’s Shallot & Garlic Bread, however, it was pure bliss. Moist and complex, creamy and buttery. Replete with a wonderful depth of umami flavor. Thanks to the oven-roasted shallots and garlic, as well as the creative addition of miso paste. The cheeses offer creamy texture and richness. The heat, on the other hand, comes from crushed red pepper. All finished with a hint of sweetness from the honey drizzled on top. 

Together, a perfectly baked homemade garlic cheese bread or indulgent shallot-garlic cheese bread makes an ideal companion to any bowl of tomato soup with garlic bread. The richness of the cheesy bread complements the sweet, savory, and slightly spicy flavors of the soup, creating the ultimate comfort meal that’s both satisfying and nostalgic.

If you want to try your hand at baking, check out The Eating Emporium’s guide to baking bread. And if you’re in the mood for more cozy meals, explore a variety of delicious soup recipes here to pair perfectly with your freshly-baked bread.

Tomato Soup with Shallot-Garlic Cheese Bread

Give your tomato soup and grilled cheese routine the upgrade you deserve. This recipe pairs tomato soup with rich, cheesy shallot-garlic cheese bread for the ultimate comforting meal.

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Ready In 1 hour hr 30 minutes mins

Meal Type Main Dish, Soup

Good For American, Comfort, Vegetarian

Yield 6 servings

Equipment

• Chef's Knife
• Cutting board
• High-Powered Blender optional, to create a smooth soup purée—or immersion blender
• Immersion Blender or a high-powered blender
• Heavy Stockpot
• Sheet pan
• Kitchen scale or measuring cups and spoons
• Measuring cups and spoons or kitchen scale

Ingredients

  

1x2x3x

Rich and Savory Tomato Soup

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 medium shallots thinly sliced
• 4 cloves garlic smashed
• ½ tablespoon sugar
• ½ – 1 teaspoon crushed red pepper adjust according to your preferred spice level
• ½ teaspoon dried basil
• ¼ teaspoon celery seed
• 2 cans (28oz/790g) San Marzano tomatoes crushed with your hands over a bowl prior to adding
• ⅔ cup (155mL) heavy cream
• Kosher salt 

Garlic-Shallot Cheese Bread

• 1 loaf Italian bread Select a long loaf that can be sliced lengthwise, with plenty of surface area for spreading your topping. It should also be firm with plenty of body—French bread is generally too light and fluffy for this purpose, though it can be used in a pinch.
• 2 medium shallots
• 1 bulb garlic
• 2 teaspoons olive oil
• 8 tablespoons (112g) softened unsalted butter
• 2 tablespoons (30g) mayonnaise
• ½ tablespoons red pepper flakes
• 1 teaspoon brown sugar
• 2 cups (180g) combined shredded mozzarella and Parmigiano-Reggiano 
• 1 tablespoon Italian parsley chopped, or fresh basil
• Maldon salt or kosher salt

Step by Step Instructions

 

Rich and Savory Tomato Soup

Step 1

• In a heavy saucepan, heat the butter and olive oil over medium.

  Add the shallots and garlic, turn the heat down to medium-low, and allow the shallot and garlic to cook gently for about 30 minutes.

  Stir occasionally, sprinkling the sugar over the shallots and garlic after about 10 minutes. Add the crushed red pepper, basil, and celery seed in the final 5 minutes, stirring 2-3 times.
  

Step 2

• Add the tomatoes, and bring the soup to a simmer. Simmer gently for 45 minutes, stirring occasionally and encouraging the tomatoes to break up with a wooden spoon.
  

Step 3

• Remove from heat, and blend with an immersion blender, or in a traditional blender on low speed.

  Return the soup to a heavy pot, and whisk in the cream and about ¼ teaspoon kosher salt.

Step 4

• Allow to simmer very gently for 15 minutes, and taste for seasoning. You may wish to add more salt; if you find the taste too acidic, add a bit more sugar (you can substitute honey or even balsamic vinegar, if you wish).
  

Garlic and Shallot Cheese Bread

Step 1

• Preheat your oven to 350°F (180°C).

  Slice off the tops of the shallots and garlic bulb (you will eventually squeeze out the contents from the opening you have created at the top of the vegetables).

  Place the shallots and garlic on a piece of heavy-duty foil, and drizzle with olive oil. Fold in the sides of the foil to create a closed packet, place on a small sheet pan, and roast for one hour.

  Set aside until cool enough to handle. (This can be prepared up to a few days ahead of time and kept in an airtight container in the refrigerator).
  

Step 2

• While the shallots and garlic are roasting, combine the softened butter, mayonnaise, crushed red pepper and brown sugar until well-combined.
  
• When the shallots and garlic have cooled, squeeze the roasted contents into the butter mixture, and mix well to combine. (A food processor isn’t necessary, but will help create a smoother texture). Preheat your oven to broil.
  

Step 4

• Slice the loaf of bread in half lengthwise, and place on a lined sheet pan.

  Spread the butter mixture over each half generously, and sprinkle the cheese evenly over both halves.

  Broil, watching carefully to ensure the bread does not burn, until golden brown. Top with a sprinkling of salt and chopped parsley, and serve hot.

  I like to cut these into 1” slices, perfect for dipping into tomato soup.