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Not-Quite Tomato Soup

Liza GravesLiza Graves
When summer tomatoes are plentiful, this recipe comes in handy for quick weeknight dinners.
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 343 kcal


  • 10 inch skillet


  • 5 medium-sized tomatoes
  • 1 tbsp olive oil
  • 4 oz shredded cheddar cheese
  • 1 tsp Maldon sea salt flakes
  • 1 loaf French baguette
  • 1/2 tsp black pepper
  • 8 fresh basil leaves


  • Core and slice tomatoes. I prefer to cut tomatoes in half, top to bottom, and then cut each half into six slices, again top to bottom.
  • Heat olive oil in skillet for about a minute over medium heat. Add tomatoes peel side down.
  • Sprinkle tomatoes with salt.
  • After tomatoes come to a simmer and have cooked for a couple of minutes, add cheese evenly across the top.
  • Cook 2-3 more minutes.
  • Slice basil into slivers and add across the top of the cheesy tomatoes.
  • Ladle into bowls and serve with a large piece of French baguette or crackers.


Serving: 1CupCalories: 343kcalCarbohydrates: 38gProtein: 14gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 1148mgPotassium: 467mgFiber: 4gSugar: 5gVitamin A: 1608IUVitamin C: 21mgCalcium: 271mgIron: 3mg
Keyword tomatoes, soup, tomato soup, summer tomatoes, tomato recipes
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