Tomato Soup with Cheese Toasties

Last updated: 14th Aug 2026

This tomato soup uses tinned tomatoes, onion, garlic and a little tomato purée for a rich, savoury base. Blending it until smooth gives the familiar creamy texture, while a small amount of double cream softens the acidity.

The cheese toasties are cooked in a frying pan so the bread becomes crisp and golden while the cheese melts inside. Mature cheddar gives plenty of flavour, but another good melting cheese can be used if preferred.

The soup can be made ahead and kept covered in the fridge for up to three days. Reheat it thoroughly on the hob and make the toasties just before serving.

Ingredients

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 6 to 8 minutes until soft, stirring occasionally.
2. Add the garlic and tomato purée and cook for 1 minute, stirring.
3. Add the tomatoes, prepared stock, sugar and dried oregano. Bring to the boil, then reduce the heat and simmer uncovered for 20 minutes.
4. Remove the saucepan from the heat and blend the soup until smooth using a stick blender. Stir in the double cream and season with salt and black pepper. Keep warm over a low heat.
5. To make the toasties, butter one side of each slice of bread. Divide the grated mature cheddar between four slices on the unbuttered side, then top with the remaining bread, buttered side facing out.
6. Heat a large frying pan over a medium-low heat. Cook the toasties for 3 to 4 minutes on each side, pressing gently with a spatula, until the bread is golden and crisp and the cheese has melted.
7. Cut the toasties in half and serve immediately with bowls of hot tomato soup.