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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! 



  • 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)


  1. Heat the butter and olive oil in a large pot over medium heat until the butter is bubbling.
  2. Add the spring onions or scallions and cook for about 10 minutes, stirring occasionally, until completely softened.
  3. 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.
  4. Stir in the tomatoes and cook for nine to 10 minutes, stirring occasionally, until they have cooked down and darkened in colour.
  5. Add the chicken broth, stir well, and bring to a boil. Reduce the heat to medium-low and simmer for three to four minutes.
  6. 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.
  7. Ladle the soup into bowls, garnish with the reserved spring onions or scallions, serve and enjoy!

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