Tomato Soup with Cheese and Onion Toast

• 4 slices of crusty bread
• 2 tbsp butter, softened
• 1 small onion, thinly sliced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Preparation:

Prepare the Tomato Soup:

1. Sauté Vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
   • Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.
2. Add Tomato Base:
   • Stir in the tomato paste and cook for 1-2 minutes.
   • Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil.
3. Simmer:
   • Reduce the heat and let it simmer for 20-25 minutes.
4. Blend:
   • Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
5. Season:
   • Season with salt and pepper to taste. Keep warm on low heat.

Prepare the Cheese and Onion Toast:

1. Preheat Oven:
   • Preheat your oven’s broiler or a toaster oven.
2. Prepare Toast:
   • Spread the softened butter on one side of each slice of bread.
   • Place the buttered slices on a baking sheet, buttered side up. Top with thinly sliced onion, then sprinkle with shredded cheddar and Monterey Jack cheeses.
3. Broil:
   • Broil until the cheese is melted and bubbly, about 3-5 minutes. Watch closely to avoid burning.

Serve:

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