Print

Spicy Tomato Soup with Garlic Cheese Bread

Spicy Tomato Soup with Garlic Cheese Bread

a simple, versatile spicy tomato soup with a side of very indulgent garlic cheese bread

servings: 4-6

Ingredients

Scale

Spicy Tomato Soup

for the topping…

Garlic Cheese Bread

Instructions

Spicy Tomato Soup

  1. Heat a large, heavy-bottomed pot (or Dutch oven) over medium heat. Add the olive oil. Once hot, add the onion and celery. Season with a good pinch of salt. Saute for about 6-8 minutes until tender and slightly caramelized, stirring often. 
  2. Stir in the garlic, crushed red pepper, and fennel seeds. Let cook for another minute. Pour in the crushed tomatoes and water. Bring the soup to a boil. Reduce the heat to medium-low and simmer for 25 minutes, stirring occasionally. 
  3. Meanwhile, for the topping, heat a small skillet over medium heat. Add the tablespoon of olive oil. Once hot, add the scallions and a pinch of salt. Saute for a couple of minutes. Stir in the olives, pine nuts, and a pinch of crushed red pepper. Let cook for another minute or so until the pine nuts are toasted. Remove from the heat and reserve.
  4. Transfer the soup to a blender (working in batches if needed). Blend for 90 seconds until smooth and creamy. Transfer the soup to a large bowl or back to the pot. Stir in the heavy cream (optional). Taste the soup and adjust the seasoning to your liking. 
  5. Serve the soup warm with a spoonful of the topping and a pinch of any fresh greens/herbs you have on hand if you’d like (I used watercress). Serve with the garlic cheese bread (recipe below) alongside. 

Garlic Cheese Bread

  1. Preheat the oven to 425°F. Place the slices of bread onto a sheet pan. 
  2. Melt the butter in a small saucepan over medium heat. Whisk in the garlic powder and salt. Brush the butter mixture generously onto each slice of bread. Distribute the fontina cheese evenly over top. 
  3. Bake for 6-8 minutes until the cheese is melted and the bread is crisp.