Spring Onion and Tomato Soup with Melty Cheese

Ingredients

• 70 g (5 tablespoons)unsalted butter
• 15 ml (1 tablespoon)olive oil
• 30spring onions or 60 scallions
• 3 clovesgarlic, finely chopped
• 6 g (1¼ teaspoons)kosher salt, or more to taste
• 1 g (½ teaspoon)freshly ground black pepper
• 900 g (2 pounds)ripe tomatoes, coarsely puréed in a blender or food processor, or 1 × 800 g (28-ounce) can crushed tomatoes
• 830 ml (3½ cups)chicken broth
• 120 ml (½ cup)crema or double cream
• 200 g (2 cups; 8 ounces)grated melting cheese, such as asadero, Oaxaca, Monterey Jack or mozzarella

Instructions

1. 1

   Soften the onions

   Melt the butter with the olive oil in a large pot over medium heat until the butter bubbles. Add the spring onions or scallions and cook for about 10 minutes, stirring occasionally, until fully softened. Make a space in the centre of the pot, add the garlic and cook for 1–2 minutes until fragrant. Stir in 1 teaspoon of the salt and the pepper.

2. 2

   Cook the tomatoes

   Stir in the tomatoes and cook for 9–10 minutes, stirring from time to time, until they have reduced and darkened in colour.

3. 3

   Simmer and finish

   Add the chicken broth and stir well, then bring the soup to the boil. Lower the heat to medium-low and simmer for 3–4 minutes. Stir in the cream and gently simmer for another 5 minutes. Add the remaining ¼ teaspoon of salt, or more to taste, then stir in the cheese until melted. Ladle into bowls, garnish with the reserved spring onions or scallions, and serve.

What is spring onion and tomato soup?

This is a creamy tomato soup with the savoury, onion-rich character of French onion soup, finished with melted cheese. The combination makes a hearty, comforting bowl rather than a light, smooth tomato soup.

The recipe is described as Mexican cuisine and uses ingredients such as crema and Oaxaca or asadero cheese. Its defining move is to soften a generous amount of spring onions before cooking down the tomatoes, then melt the cheese directly into the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 12g protein, 19g carbs, 29g fat.

The tomatoes and onions provide most of the carbohydrates, while butter, olive oil, cream and cheese contribute much of the fat. Cheese and chicken broth add protein, though the soup is not especially protein-rich per bowl. Pair it with a green salad or extra vegetables for a more balanced plate.

Build flavour with the onions

Spring onions: cooking them slowly in butter and olive oil softens their sharpness and brings out their sweetness. Give them the full 10 minutes, stirring now and then so they cook evenly.

Garlic: make a space in the softened onions and briefly cook the garlic there. A minute or two is enough to release its aroma without letting it burn.

Choose tomatoes and cheese

Tomatoes: ripe fresh tomatoes are puréed coarsely for the soup, while canned crushed tomatoes offer a convenient alternative. Cooking them until darker and reduced helps concentrate their flavour before the broth goes in.

Melting cheese: asadero, Oaxaca, Monterey Jack and mozzarella are suggested options. Grate the cheese so it melts readily when stirred into the hot soup.

Watch the texture as it cooks

Tomato stage: the tomatoes should look darker and less watery after 9–10 minutes in the pot. Stir occasionally and let them cook down before adding the broth.

Cheese stage: once the cream has simmered gently, stir in the cheese until it melts into the soup. Keep the heat gentle at this point and avoid a hard boil.

Keep the simmer gentle

The method uses a short simmer after the broth comes to the boil, followed by five minutes at a gentle simmer with the cream. This gives the ingredients time to come together without rushing the final stage.

Taste after adding the reserved salt, since the cheese and broth can contribute saltiness too. Add more only if the soup needs it.

Serve it while hot

This soup is rich enough to serve as a meal with crusty bread or warm tortillas for dipping. A simple green salad can add a fresh contrast to the creamy, cheesy bowl.

The method calls for a garnish of reserved spring onions or scallions. Set some aside before cooking if you want to follow that serving suggestion.

Recipe notes & tips

• Slice the spring onions evenly so they soften at a similar rate.
• Use ripe fresh tomatoes or the specified can of crushed tomatoes for a straightforward swap.
• Let the tomatoes cook until reduced and darker before adding the broth.
• Grate the cheese yourself if possible so it melts smoothly into the soup.
• Taste before adding all the remaining salt, especially if your broth is salty.
• Keep the soup at a gentle simmer after adding the cream and cheese.

Variations

• Change the cheese: use any of the suggested melting cheeses, such as Oaxaca, Monterey Jack or mozzarella.
• Use tinned tomatoes: replace the fresh tomatoes with a 28-ounce can of crushed tomatoes.
• Adjust the cream: choose crema or double cream according to what you have available.
• Add a topping: scatter chopped coriander over each bowl for a fresh finish.
• Serve with bread: offer crusty bread alongside for dipping into the cheesy soup.

Common mistakes to avoid

• Rushing the onions: they need about 10 minutes to soften fully, so cook them over medium heat and stir occasionally.
• Burning the garlic: cook it only for 1–2 minutes in the cleared space until fragrant.
• Adding broth too soon: let the tomatoes cook for 9–10 minutes first, until reduced and darker.
• Boiling the cream: lower the heat and keep the soup at a gentle simmer after adding it.
• Adding salt without tasting: broth and cheese vary in saltiness, so taste before adding the final amount.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan, stirring often and avoiding a boil; the cheese may make the texture less smooth after chilling.

Frequently asked questions