Tomato Soup with Cheese Toast

Prepare the Tomato Soup: Begin by removing the cores from tomatoes and cutting them in half crosswise. Set aside for later use.

Heat butter and olive oil in a saucepan over medium-high heat, stirring occasionally. Add minced garlic and anchovy fillets to the pan and cook until the garlic is sizzling in the hot oil, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and a pinch of red pepper flakes. Stir every few minutes until the tomatoes release their liquid and start to break down.

Once the tomatoes have softened and started to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.

Meanwhile, prepare the Cheese Toast: Preheat your oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner, making sure to grease it lightly. Drizzle 2 tablespoons of olive oil onto the prepared baking sheet.

Place bread slices on the prepared baking sheet. Top each slice with sliced basil leaves and then a layer of Cheddar cheese.

Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let it cool down to room temperature.

Remove soup from heat and pass the tomato mixture through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through, leaving behind the skins and seeds.

Transfer the strained tomato soup back into the saucepan and place it back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring the soup back to a simmer and serve immediately with the cheese toasts.