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Tomato Soup With Cheesy Bread

Rich and smooth, this amazing tomato soup is one of our family favorite comfort foods. A surprise ingredient; dry sherry, adds a nuttiness and complexity to the flavor. Served with cheesy bread or yummy grilled cheese sandwiches. This delicious tomato soup takes under 30 minutes from start to finish. Perfect for those cold snowy days!

tomato soup and cheesy bread feature image.

This classic soup has also turned into one of girls favorite school lunches during the year. Simply pack up a small thermos, add a grilled cheese sandwich and you have a school lunch the kids will love!

Why This Recipe Works?

  • Rich and creamy, an amazing comfort food!
  • Takes only minutes to prep.
  • Readily available ingredients.
  • Perfect for school lunches.
  • Serve with cheesy bread for a real treat.
  • Freezer friendly.
  • A great make-ahead soup.
  • The Best Tomato Soup with Cheesy Bread ever!
second feature image of tomato soup with cheesy bread.

Main Ingredients

This recipe uses super easy ingredients that can be purchased from a local grocery store if they are not already in your kitchen. Read the Recipe Card for the measurements.

  • Tomato Puree – This is the core component of the soup, as it is simply a combination of tomato paste and water.
  • Heavy Cream – Adds a rich and creamy flavor.
  • Sherry – Dry Sherry adds a nuttiness and complex flavor to this soup. The alcohol in the sherry will burn off quickly while cooking so no need to worry about serving it to the kids.
  • Honey – Adding honey offsets some of the acid from the tomato paste and provides a sweeter flavor.
  • Chicken and Beef Base – We like the combination of using both the chicken and beef flavors in order to add a little more depth and complexity.
  • Cheesy Bread – The perfect compliment to this tomato soup! We use sharp cheddar cheese on sourdough bread as a real treat, but you can use any combination of cheese and bread you have available.
tomato soup with cheesy bread ingredient picture.

How to make Rich and Creamy Tomato Soup

Step 1: Sauté

  • In a large pot or dutch oven, add olive oil and garlic. Sauté for about 30 seconds over medium heat. Be mindful not to burn the garlic as it will become bitter and affect the taste of your soup.
sauté garlic in the pan.

Step 2: Add Puree

  • Add the 2-29 oz cans of tomato puree and 8 cups of water to the pot.
add the tomato puree to the pan.

Step 3: Season It

  • Next, add the honey or sugar, if using, beef and chicken base and salt to the pot. Stir to combine, then heat to a simmer.
add the honey to the pan.
  • Add sherry and cook uncovered, stirring occasionally, on a low simmer for an additional 20 minutes until the alcohol burns off. The sherry will add a nutty flavor and depth to your soup.
add the dry sherry to the pan.

Step 4: Cheesy Bread

  • While the alcohol is burning off, time to make the cheesy bread. Cheesy sourdough bread goes amazing with this tomato soup.
  • Slice your sourdough into 1/2 inch thick slices. Spread a bit of butter onto your bread and sprinkle on some grated cheddar cheese (or any cheese of choice).
  • Add the sliced sourdough to a sheet pan and place under the broiler. Watch closely as the bread burns quickly. Broil until the tops are bubbly and just starting to toast.
make the cheesy bread.

Step 5: Serve It

  • Once the alcohol in the sherry has burned off, taste the soup and adjust for acidity. At times I’ve had to add an additional tablespoon or two of honey because the batch of tomatoes were particularly acidic. We like our tomato soup with a touch of sweetness.
  • If you’re satisfied with the salt and acidity level, turn off the stove and add the heavy cream. Stir to combine and add the basil.
add the heavy cream to the pan.

Soup is now ready to be enjoyed!

a classic combination, tomato soup and cheesy bread!

Serve with crunchy kale salad or a turkey reuben.

Tomato Soup With Cheesy Bread

Tomato Soup With Cheesy Bread

Yield: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

One of our family favorite comfort soups. A surprise ingredient; dry sherry, adds a nuttiness and complexity to the flavor. Served with cheesy bread or yummy grilled cheese sandwiches.

Ingredients

  • For the Soup:
  • 2 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 2-29oz cans tomato puree 
  • 8 cups of water
  • 4-5 tablespoons honey (or up to 6 tablespoons sugar )
  • 1 tablespoon beef base
  • 1 tablespoon chicken base
  • 1 tablespoon kosher salt
  • 1/2 cup sherry
  • 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)
  • 1 cup heavy cream
  •  
  • For Serving:
  • Sourdough bread
  • Butter
  • Sharp cheddar cheese

Instructions

    1. In a large pot or dutch oven, add olive oil and garlic. Sauté for about 30 seconds over medium heat. Be mindful not to burn the garlic as it will become bitter and affect the taste of your soup.
    2. Add 2 cans of tomato puree as well as the 8 cups of water to the pot.
    3. Add the honey or sugar, if using, beef and chicken base and salt to the pot. Stir to combine, then heat to a simmer.
    4. Over medium heat, bring to a simmer
    5. Add sherry, then cook uncovered, stirring occasionally, for 20 minutes on a low simmer, until the alcohol burns off.
    6. Lastly, turn off the stove, add the basil and heavy cream. Stir to combine.
    7. Serve with cheesy sourdough bread and enjoy!
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