Baked Tomato Cheese & Bread Soup
Prep time
Cook time
Total time
Serves: 6 as a main, 12 as a starter
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¼ cup tomato paste
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried thyme
  • 16 ounces canned crushed tomatoes (or fresh tomatoes peeled, seeded, chopped)
  • 6 cups water
  • 1 egg yolk, slightly beaten
  • 8 ounces crusty French or rustic ciabatta bread cut in ½-inch slices
  • 6 ounces Swiss or gruyere cheese, shredded
  1. In a large, deep pan over medium heat, sauté the onion and garlic in the butter until the onion is translucent, 5 to 7 minutes. Add the flour and stir well for one minute to make a roux.
  2. Add the tomato paste, salt, oregano, marjoram, and thyme and mix well. Add the crushed tomatoes and stir to combine. Add the water, cover, and simmer for one hour.
  3. Add a little of the hot liquid to the egg yolk, then whisk into the soup.
  4. In a deep pan or casserole dish (or individual dishes if you wish), layer half of the bread and sprinkle with ⅓ of the cheese. Add the remaining bread and sprinkle with ⅓ of the cheese. Add the soup and top with remaining ⅓ cheese.
  5. Bake 45 minutes at 325 degrees or until bubbly. Cheese should be nicely browned.
Recipe by Love and Lemons at