Tomato Soup with Shallot-Garlic Cheese Bread
About this Recipe
By: Rachel
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 grilled 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.
Rich and Savory Tomato Soup
I have written before of 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 rich tomato soup.
I spent years unsuccessfully trying to recreate Tom’s tomato soup recipe, and 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. 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 gave this soup a little more time at each step—sautéeing the garlic and shallots, simmering the finished soup—to allow the ingredients to meld and deepen the overall flavor.
Garlic and Shallot Cheese Bread
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).
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 oven-roasted shallots and garlic, as well as the creative addition of miso paste. The cheeses offer creamy texture and richness and heat comes from crushed red pepper, all finished with a hint of sweetness from the honey drizzled on top.
I wanted to create a version that retained a depth of flavor, while making the perfect companion for my tomato soup. I have swapped the sticky honey on top for just a touch of brown sugar worked into the spread—it adds a slightly sweet, caramelized note—and combined butter and mayonnaise for an extra-creamy texture.
Tomato Soup with Shallot-Garlic Cheese Bread
Ingredients
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 – 28 ounce (790g) cans whole San Marzano tomatoes, crushed with your hands over a bowl prior to adding
- ⅔ cup (155mL) heavy cream
- Kosher salt
Garlic and Shallot Cheese Bread
- 1 loaf Italian bread*
- 2 shallots
- 1 garlic bulb
- 2 teaspoons olive oil
- 8 tablespoons (112g) unsalted butter, softened
- 2 tablespoons (30g) mayonnaise
- ½ tablespoon crushed red pepper flakes
- 1 teaspoon brown sugar
- 2 cups (180g) combined freshly-grated mozzarella and Parmigiano-Reggiano
- 1 tablespoon fresh parsley, chopped (basil may be substituted)
- Maldon or kosher salt
- * 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.
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 your stirring utensil.
Step 3
- Remove from heat, and transfer the soup in batches to a high-powered blender, such as a Vitamix, puréeing to a smooth consistency. 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.
Step 3
- 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.
Beverage Pairing
By: Olivia
To enjoy alongside this upgraded tomato soup and grilled cheese, grab a high acid, low-to-medium tannin red wine. The lower tannins in the wine won’t overpower the depth of flavors found in the soup and cheese bread, and the high acidity in the wine will cut through the richness and complement the acidity of the tomatoes. Consider drinking Pinot Noir, Grenache, Sangiovese, or Barbera. Check out Violet Wine to find a perfect pairing.
