tomato basil soup with cheesy garlic dunkers

prep: 10 MINUTES | cook: 30 MINUTES | total: 40 MINUTES | serves 4 TO 6

It doesn’t get more classic than tomato soup, and this version is often bubbling away on our stove—especially because its ingredients are easy to stash in the pantry for whenever the mood (or the need for a quick and popular dinner!) strikes. The addition of cheesy garlic toasts—a baguette that’s been slathered with easy garlic butter and broiled with (you guessed it) loads of cheese—makes this a very convincing reason to gather around the table.

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 medium yellow onion, diced

2 garlic cloves, minced

1 dried bay leaf

½ teaspoon dried thyme

Pinch of crushed red pepper flakes

2 (28-ounce) cans fire-roasted tomatoes with juices

1 (12-ounce) jar roasted red peppers, drained and chopped

1 cup low-sodium vegetable broth

⅓ cup heavy cream

1 tablespoon balsamic vinegar

⅓ cup chopped fresh basil, plus more for garnish

Kosher salt and freshly ground black pepper

Cheesy Garlic Dunkers (recipe follows)

1 In a large pot, heat the olive oil and butter over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the bay leaf, thyme, and pepper flakes, plus the tomatoes, roasted red peppers, and broth. Reduce the heat to low and simmer for 15 to 20 minutes.

2 Stir in the cream, vinegar, and basil. Season with salt and pepper to taste. Turn off the heat, remove the bay leaf, and use an immersion blender to puree the soup in the pot. (Alternatively, let the soup cool slightly, then transfer to a blender and blend until smooth. Return to the pot and heat over medium heat until heated through.)

3 Ladle the soup into bowls, garnish with basil, if desired, and serve with the dunkers. You could also let the soup cool completely and refrigerate for up to 5 days or freeze for up to 2 months.

Cheesy Garlic Dunkers

prep: 10 MINUTES

cook: 5 MINUTES

total: 15 MINUTES

makes ABOUT 24 DUNKERS

1 baguette, cut into ½-inch slices

4 tablespoons unsalted butter, at room temperature

4 garlic cloves, minced

½ cup finely shredded cheddar cheese

½ cup grated Parmesan cheese

1 Preheat the oven broiler.

2 Arrange the baguette slices on a large baking sheet in a single layer. In a small bowl, combine the butter and minced garlic. Stir until the garlic is well incorporated. Spread each slice of bread with the garlic butter and top with the cheddar and Parmesan. Broil until the cheese is melted and the bread is golden brown around the edges, 3 to 5 minutes. Let cool.