grown up tomato soup with cheese boats

soup season starts now

This post is sponsored by Classico. As always, all opinions, recipes, and tips are my own. Thanks for supporting the brands that help make this content possible!

Cozy season is here. Let’s get SOUPIN.

grown up tomato soup with cheese boats

⏱️ TOTAL: 30 minutes

🍽️ SERVES: 2

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• Small dutch oven (2.5-3.5 quart - a small pot is fine too)

• Immersion blender

• Cheese grater

• 1/8 sheet pan

For the soup:

• 1 jar Classico Tomato & Basil Sauce

• 2 tbsp salted butter

• 2 shallots

• 1 tsp white miso

• 1/2 tsp fennel seeds

• 1 anchovy

• 1/2 head roasted garlic

• 1/2 tsp smoked paprika

• 1/4 tsp chili flakes

• 2 cups chicken or veggie stock

• 1 large can white beans

• 1/2 head kale

• 1/2 lemon zest

• 1/2 - 1 tsp red wine vinegar

For the cheese toasts:

• 2 slices thick sourdough

• 1/2 head roasted garlic

• 1 cup aged white cheddar

• fresh basil to garnish

Pre-recipe prep:
✅ roast 1 head garlic (cup top off, drizzle with oil, wrap in foil and bake at 400F until golden and soft - about 45 minutes).
✅ finely chop 2 shalllots

1. start your soup

• in a medium pot, melt 1 tbsp butter. Once melted, add diced shallot with a pinch of salt and cook until translucent (about 5 minutes). Add 1 tsp miso, 1/2 head roasted garlic, 1/2 tsp oregano and 1 anchovy and cook until anchovy is melted (1-2 minutes).

• add 1/2 tsp smoked paprika and 1/4 tsp chili flakes and let bloom for about 30 seconds. Add in 1 jar Classico Tomato & Basil sauce and 2 cups chicken stock and bring to a simmer. (Option to blend with an immersion blender smooth it out before you simmer).

• ✅ wash and finely chop 1/2 head kale
  ✅ rinse 1 large can white beans

2. finish soup

• once soup has simmered for about 10 minutes, add finely chopped kale and drained and rinsed white beans. Stir and continue simmering. Add 1/2 lemon zest and 1/2 - 1 tsp red wine vinegar and adjust to your taste with more salt or acid as needed. Let simmer while you make your cheese toasts.

2. start your cheese toasts

• toast your sourdough fairly well done so it holds up in the soup. Once toasted, butter generously and spread remaining roasted garlic across both pieces.

• place on a parchment lined small sheet pan and top with an aggressive amount of cheese - going over the edges too for a cheese skirt. Broil until melted completely and cheese on the edges have started to harden (3-5 minutes).

• remove from oven and serve immediately on top of soups with some fresh basil

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!