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Spring onion and tomato soup with melty cheese
Think of this soup as a cross between a rich, creamy tomato soup and an onion soup with lots of melted cheese. Comforting and flavourful, feel good about serving this hearty meal to your family!
SERVES
6
TO
8
Ingredients
- 5 tablespoons unsalted butter
- 1 tablespoon olive oil
- 30 spring onions or 60 scallions (about 8 bunches), white and light green parts only, thinly sliced (about 8 cups; reserve 1 cup of the light green parts for garnish)
- 3 garlic cloves, finely chopped
- 1 1/4 teaspoons kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 pounds ripe tomatoes, coarsely pureed in a blender or food processor, or 1 (28-ounce) can crushed tomatoes
- 3 1/2 cups chicken broth
- 1/2 cup crema or heavy cream
- 2 cups grated melting cheese, such as asadero, Oaxaca, Monterey Jack, or mozzarella (8 ounces)
Directions
- Heat the butter and olive oil in a large pot over medium heat until the butter is bubbling.
- Add the spring onions or scallions and cook for about 10 minutes, stirring occasionally, until completely softened.
- Clear a space in the middle of the pot, add the garlic, and cook for a minute or two, until fragrant. Add one teaspoon of the salt and the pepper and stir well.
- Stir in the tomatoes and cook for nine to 10 minutes, stirring occasionally, until they have cooked down and darkened in colour.
- Add the chicken broth, stir well, and bring to a boil. Reduce the heat to medium-low and simmer for three to four minutes.
- Stir in the cream and cook at a gentle simmer for another five minutes. Add the remaining quarter teaspoon salt, or more to taste, then add the cheese and stir so that it melts into the soup.
- Ladle the soup into bowls, garnish with the reserved spring onions or scallions, serve and enjoy!
