Tomato Soup with Shallot-Garlic Cheese Bread

Give your tomato soup and grilled cheese routine the upgrade you deserve.

Ready In 1 30

Meal Type Main Dish, Soup

Good For Fall, Winter

Servings 6

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

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.

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.

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.

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.

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).

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).

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.

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.