Ingredients
Equipment
Method
- Start by melting butter in a large pot over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden.
- Toss in the minced garlic and cook for another minute.
- Pour in the broth and diced tomatoes, stirring everything together. Let it come to a gentle simmer.
- Season with salt and pepper; add a pinch of smoked paprika or a dash of hot sauce to elevate the flavors.
- Once the liquid is simmering, reduce the heat to low and stir in the shredded cheeses until melted completely.
- In a separate pan, toast the cubed bread until golden brown and crispy.
- Ladle the soup into bowls and top with toasted bread cubes. Garnish with fresh herbs and serve immediately.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 14gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 25mgIron: 10mg
Notes
To make the soup extra creamy, blend half of it before adding the cheese for a silky texture.
Use gluten-free bread for a gluten-free option, and consider swapping out cheeses for unique flavors.
Store leftovers in an airtight container in the fridge for up to three days, but avoid freezing to maintain the creamy texture.
Always shred your own cheese for better melting properties, and don't skip the fresh herbs for added brightness!
Use gluten-free bread for a gluten-free option, and consider swapping out cheeses for unique flavors.
Store leftovers in an airtight container in the fridge for up to three days, but avoid freezing to maintain the creamy texture.
Always shred your own cheese for better melting properties, and don't skip the fresh herbs for added brightness!
Tried this recipe?Let us know how it was!