Tomato Soup with Cheese Toast

A recipe for Norwegian homemade tomato soup
found on

Tomato Soup with Cheese Toast

Soup is healthy and simple everyday food easy to make from scratch. This mild tomato sauce is guaranteed to be a hit among the kids. Served with crispy cheese toast on top, you get something crunchy to chew on as well.

4 servings

Cheese Toast:

8 baguette slices
2 teaspoons dairy butter
150 g [5,3 oz] grated Jarlsberg or Cheddar
The soup:
1 onion, finely chopped
1 garlic clove, finely chopped
3 carrots, grated
½ squash, grated
2 tablespoons dairy butter
1 tablespoon tomato puree
6 sun-dried tomatoes, chopped
1 dl [0,2 pt] fresh basil, chopped
2 cans of whole canned tomatoes
6 dl [1,2 pt] chicken stock

½ teaspoon of salt
¼ teaspoon of pepper
2 dl [0,4 pt] Cream Fraîche


[1] Set the oven to 220° C / 430° F. Butter the baguette slices with butter and sprinkle with grated cheese. Bake at the top of the oven until golden, 3-4 minutes.

[2] Saunte onion, garlic, carrot and squash shiny in butter in a medium-sized saucepan for 2-3 minutes. Add tomato puree, sun dried tomatoes and basil and fry one more minute. Pour in the canned tomatoes and chicken stock and cook for 10 minutes.

[3] Run the tomato soup smooth with a handblender, taste with salt and pepper and stir in the crème fraîche. Serve topped with whole cheese toast. The toast can also be roughly crumbled and sprinkled on the soup.