Step-by-Step Instructions

1. 1.Prepare the Tomatoes

   Core the larger tomatoes and slice them in half. Slice Roma tomatoes in half. Leave cherry tomatoes whole. Place all prepped tomatoes in a bowl.

2. 2.Sauté Aromatics

   In a saucepan over medium-high heat, melt 1.5 tablespoons of butter with 2 tablespoons of olive oil. Add 3 minced garlic cloves and 1 anchovy fillet. Sizzle for 45 seconds to 1 minute, stirring occasionally, ensuring the garlic does not brown.

3. 3.Simmer the Tomatoes

   Carefully transfer the prepped tomatoes and any accumulated juices into the saucepan. Poke and settle them down with a spoon. Add 1 teaspoon of salt and a small pinch (1/4 tsp) of red pepper flakes (optional). Stir occasionally until the tomatoes release their moisture and begin to simmer in their own juices. Reduce the heat to medium-low and simmer for about 45 minutes, or until the tomatoes have completely collapsed into a puree.

4. 4.Prepare Crispy Cheese Toast

   While the soup simmers, generously drizzle 1 tablespoon of olive oil onto a Silpat-lined baking sheet. Place 8 slices of Italian bread on the sheet, rubbing them in the oil. Top each slice with a chiffonade of 1/4 cup fresh basil, then pile generously with 1.5 cups of shredded white cheddar cheese.

5. 5.Bake the Cheese Toast

   Transfer the baking sheet to the center of a preheated 450°F (230°C) oven. Bake for about 15-20 minutes, or until the cheese is beautifully browned, melted, and everything is nice and crisp. Test with a fork for crispness. Let cool to room temperature before serving.

6. 6.Strain the Soup

   Once the tomatoes are fully broken down, remove the saucepan from the heat. Pass the soup through a mesh strainer into a clean bowl, using the back of a ladle to push all the juice and flesh through, leaving behind only the skins and seeds.

7. 7.Reheat and Season

   Transfer the strained, smooth tomato soup back into the saucepan. Place it back over medium heat to bring it to a piping hot simmer. Taste for seasoning and add an additional 1/2 teaspoon of salt if needed. Once it reaches the desired consistency and temperature, turn off the heat.

8. 8.Serve and Enjoy

   Ladle the hot fresh tomato soup into bowls. Serve immediately with the crispy cheese toast on the side. Drizzle a little olive oil and add a shake of cayenne pepper (optional) on top of the soup for garnish. Enjoy!