Creamy Kicky Tomato Soup with Brioche Cheddar Toasts
Tomato soup of any kind is A-OK in my book and a big warm bowl is especially perfect on a fall day. This version brings in a few flavor bombs with bell peppers, warm spices like cumin, cayenne and allspice and a dollop of miso that all roasts in the oven along with a wheel of Boursin cheese. Yep, this soup was super popular online a while back but my additions have taken it up notch—still just as easy but packed with even more flavor. The cayenne and peppers add a subtle kick—and everything’s all the more delish when served with thick slabs of brioche cheddar toasts (which I’d rather have for dunking more than croutons any day). Regarding the Boursin—use any flavor you like!
Serves 4
INGREDIENTS
2 lbs. cherry tomatoes
2 bell peppers, cored, trimmed and cut into quarters
4 garlic cloves
½ tsp cumin
½ tsp allspice
¼ tsp cayenne
1 sprig rosemary
4-5 sprigs thyme sprigs, plus more for garnish
2 tbsp olive oil, plus more for finishing
2 tbsp unsalted butter
1 wheel Boursin Cheese
1 tbsp yellow miso
2 cups vegetable or chicken stock
Brioche Cheddar Toasts
2 1” slices of brioche
1 cup cheddar cheese, shredded
2 tbsp unsalted butter
METHOD
Preheat oven to 400F.
To a Dutch oven, add cherry tomatoes, bell peppers, garlic, cumin, allspice, cayenne, rosemary, thyme, olive oil and butter and mix to combine. Nestle Boursin in the center and add miso. Roast, uncovered, for 40-45 minutes or until tomatoes and peppers are tender and slightly charred and cheese is melted. Remove from oven, pick out thyme and rosemary stems, then add vegetable stock. Use a hand immersion blender to blend until smooth (or carefully pour—in batches—into a blender to process).
Turn oven to broil and raise rack to the highest position.
In a skillet over medium heat, add 1 tbsp of butter and let melt, then add brioche and toast until underside is deep golden brown. Flip slices, add remaining butter to the pan and top each slice with cheese. Toast bread for 1-2 more minutes, then transfer toasts to a sheet pan and place in oven to broil until cheddar is melted and bubbling.
To serve, ladle soup into bowls, garnish with thyme leaves, finish with a glug of olive oil and serve immediately with cheddar toasts.