Tomato Soup with Cheese Toast

• For the Soup:

• 2 tbsp butter

• 1 tbsp olive, canola or other vegetable oil

• 1 onion, chopped

• salt, to taste

• 1 garlic clove, crushed

• 3-4 cups sodium-reduced chicken or vegetable stock

• 3 or 4 fresh ripe tomatoes or 1 can (796 mL) tomatoes (whole, diced, crushed or San Marzano–style)

• Fresh basil leaves or thyme sprigs (optional)

• 1/2 cup 35% whipping cream (optional)

• For the Cheese Toasts:

• 4 thick slices crusty bread

• 2 tbsp butter, softened

• 1/2 to 1 cup shredded aged cheddar, Gouda or another firm, flavourful cheese

Make soup: In a large saucepan or Dutch oven, melt butter with oil over medium-high heat. Add onion and season to taste with salt. Cook, stirring often, until onion is softened and starting to turn golden, 5 to 7 min. Add garlic and cook for 1 min.

Stir in stock, tomatoes and basil to taste (if using) and bring to a simmer. Cook, stirring occasionally, until tomatoes are very soft and soup is slightly thickened, about 20 min.

Remove pan from heat. Stir in cream (if using) and discard any woody herb stems. Using an immersion blender, purée soup until desired texture. Or pour hot soup into a high-speed blender, in batches if necessary, and purée until smooth. Keep warm.

Make cheese toasts: Meanwhile, preheat broiler. Toast bread. Arrange on a small baking sheet and spread butter over 1 side of each slice. Sprinkle with cheese. Melt cheese, watching carefully to prevent burning, under preheated broiler (or in a toaster oven).

Place 1 cheese toast in each of 4 shallow soup bowls. Ladle soup overtop.