Fresh Tomato Soup with Crispy Cheese Toast

Recipe View Prepare the tomato base: Remove cores from tomatoes and cut in half crosswise. Reserve until needed. (5 minutes)

Recipe View Sauté aromatics: Heat butter and olive oil in a large saucepan or Dutch oven over medium-high heat. Add garlic and anchovy (if using) and cook until garlic is fragrant and sizzling, about 45 seconds to 1 minute. Be careful not to burn the garlic.

Recipe View Simmer tomatoes: Carefully add tomatoes with their juices, salt, and red pepper flakes (if using). Toss gently to combine. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until tomatoes release their liquid and start to break down, about 45 minutes.

Recipe View Prepare cheese toasts: Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Recipe View Assemble toasts: Place bread slices on the prepared baking sheet. Top each slice evenly with sliced basil and shredded Cheddar cheese.

Recipe View Bake until golden: Bake in the preheated oven until the cheese is melted, bubbly, and golden brown, about 15 to 20 minutes. Keep a close eye to prevent burning.

Recipe View Strain the soup: Remove soup from heat and pass through a fine-mesh strainer into a clean bowl. Use the back of a ladle or a spatula to press the tomato mixture through, extracting as much flavor as possible. Discard the skins and seeds left in the strainer.

Recipe View Finish and serve: Transfer the strained tomato soup back into the saucepan and place over medium-low heat. Gently warm through, adjusting seasoning as needed. Serve immediately with the crispy cheese toasts.