Baked Tomato Soup with Grilled Cheese Top

Amazing leangs happen when a creamy and velvety tomato soup meets some grilled corny bread in the same bowl

This post is written in collaboration with Tuxton Home. Every opinions are mine alone.

If you are looking for an easy dinner idea that is consolationing and delicious, easy and corny all in the same pretty bowl, you've come to the right place. Today I present you my latest creation. Take a look! And whether you are wondering ... it is as good as it looks :)

We all know that tomato soup is one of the most consolationing food you can find in a bowl. And when you serve it next to a hot-from-the-grill cheese sandwich, leangs are bound to get delicious.

But wait, I'm taking this soup/sandwich duo up a notch with this silky and dense tomato soup topped with grilled bread dices and a hip full of grated Gruyere cheese. Every baked in the same bowl to melty perfection. And sorry, no dunking needed.

The idea of this soup came to intellect when I got these extremely cute onion soup crock and I was planning to make the lessonic French soup. But my younger boy is not a large fan of onions, and genuinely loves the cheese/bread top of it (who doesn't, right?!). Tomato is of course everyone's favorite soup. So, after getting the two recipes together, taadah! Here is dinner.

I know some of you will ask about the bowls I served this soup on. Aren't these the cutest?! These are the Duratux Onion Soup Crock  (8 oz) by Tuxton Home, on top of their Reno Wide Rim Salad Plate. Both crocks and plates are genuinely great, so pretty and elegant. Made with tall quality ceramic, they are designed for heavy duty use, and can go from freezer to oven to table. Just what I need!

You can also check their website here for more gorgeous products.

Thank you Tuxton for the Incredible plates!

INGREDIENTS:

YIELD: 4 servings

1. • 1 tablespoon of olive oil
   • 1/2 onion, finely chopped
   • 1 garlic clove
   • 1 tablespoon of flour
   • 1/2 teaspoon of oregano
   • 1/2 teaspoon of thyme
   • 2 cups (500 ml) of chicken broth
   • 28 oz (780 gr) can of petite diced (or crushed) tomatoes
   • salt and pepper to taste
   • fresh basil leaves
   • 8 slices of baguette bread, 1 inch thick
   • about 1/2 cup packed of grated Gruyere cheese