Spring Onion and Tomato Soup

This spring onion and tomato soup is a rich, comforting dish that combines the bright, earthy sweetness of spring onions with the bold depth of ripe tomatoes and the creamy indulgence of melty cheese. Inspired by Mexican flavors, it’s a hearty, soul-warming meal that’s perfect for any season. With layers of slow-cooked vegetables and a silky finish of cream and cheese, this soup is as satisfying as it is flavorful.

Why You’ll Love This Recipe

This soup is a beautiful fusion of simple ingredients and comforting textures. The spring onions offer a mild, aromatic base, while the tomatoes bring acidity and body. A swirl of cream adds richness, and the melty cheese finishes it off with a silky, savory touch. It’s a great way to use seasonal produce or pantry staples and makes a perfect light lunch, appetizer, or cozy dinner. Plus, it’s versatile enough to serve with crusty bread, tortillas, or even rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 (reserve 1 cup of light green parts for garnish)
3 garlic cloves, finely chopped
1¼ teaspoons kosher salt (or more to taste)
1/2 teaspoon freshly ground black pepper
2 pounds ripe tomatoes, coarsely pureed (or 1 28-ounce can crushed tomatoes)
3½ cups chicken broth
1/2 cup crema or heavy cream
2 cups grated melting cheese (asadero, Oaxaca, Monterey Jack, or mozzarella – about 8 ounces)

Directions

1. In a large pot, melt the butter with olive oil over medium heat until it starts to bubble.

2. Add the sliced spring onions and cook for about 10 minutes, stirring occasionally, until they’re fully softened.

3. Make a well in the center of the pot and add the chopped garlic. Cook for 1–2 minutes until fragrant.

4. Season the mixture with 1 teaspoon of salt and the black pepper.

5. Stir in the pureed tomatoes. Cook for 9–10 minutes, stirring occasionally, until the mixture thickens and deepens in color.

6. Pour in the chicken broth, stir, and bring the soup to a boil. Reduce the heat to medium-low and simmer for 3–4 minutes.

7. Stir in the crema or heavy cream, and gently simmer for another 5 minutes.

8. Add the remaining 1/4 teaspoon of salt (adjust to taste if needed), then stir in the cheese until melted and fully incorporated.

9. Ladle the soup into bowls, garnish with the reserved spring onion tops, and serve hot.

Servings and timing

Servings: 6–8
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 320 kcal per serving

Variations

• Vegetarian Version: Use vegetable broth instead of chicken broth for a vegetarian-friendly option.

• Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes when cooking the onions.

• Cream Swap: Use coconut cream for a dairy-free variation.

• Cheese Variations: Try pepper jack for a spicy twist or cheddar for a sharper flavor.

• Chunky Texture: Add diced tomatoes instead of pureed for a more rustic soup.

• Protein Boost: Stir in shredded rotisserie chicken or cooked beans for a more filling meal.

• Smoky Depth: Add a dash of smoked paprika or chipotle powder.

• Top with Crunch: Garnish with crispy tortilla strips or croutons for added texture.

• Blended Finish: Use an immersion blender for a smoother, velvety texture before adding the cheese.

• Fresh Herbs: Add chopped cilantro or parsley just before serving for a fresh finish.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low to medium heat, stirring frequently, until hot. You can also microwave individual portions. This soup also freezes well—let it cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use regular onions instead of spring onions?

Yes, but the flavor will be stronger. Use yellow onions and cook until very soft to mellow their sharpness.

Is this soup spicy?

Not as written, but you can easily add heat with chili flakes or fresh chilies.

What’s the best cheese for melting?

Asadero, Oaxaca, Monterey Jack, and mozzarella all melt beautifully into the soup for a creamy texture.

Can I make this ahead of time?

Yes, this soup reheats very well and can be made up to 3 days in advance.

Is there a dairy-free version?

You can use olive oil instead of butter, skip the cheese, and use coconut cream or a non-dairy cream alternative.

Can I blend the soup?

Yes, for a smoother consistency, use an immersion blender before stirring in the cheese.

What is crema?

Crema is a Mexican-style cultured cream, similar to sour cream but milder and thinner. You can substitute heavy cream or sour cream.

Can I use canned tomatoes?

Yes, a 28-ounce can of crushed tomatoes works perfectly if fresh tomatoes aren’t available.

What should I serve this soup with?

It pairs well with crusty bread, grilled cheese, warm tortillas, or a fresh green salad.

Can I freeze this soup?

Yes, it freezes well. Let it cool completely before freezing. Reheat gently and stir frequently to reincorporate the cheese.

Conclusion

This spring onion and tomato soup with melty cheese is the definition of comfort in a bowl. With its slow-simmered base, creamy richness, and gooey cheese finish, it’s a dish that’s simple yet full of depth. Whether you serve it as a cozy main or a satisfying starter, this soup is bound to become a favorite year-round.

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