Servings: 4 (makes 4 cups)
Make ahead It can be refrigerated for up to 1 week.
1/3 cup olive oil (can be extra-virgin)
1 clove garlic
1/2 cup chopped onion (from 1/2 medium yellow or white onion)
1 slice white or whole-wheat bread (crusts removed), torn into 2.5cm pieces
750g canned, no-salt-added whole peeled tomatoes, plus their juices
1 cup no-salt-added vegetable broth
1 teaspoon dried herbs, such as a mix of basil and oregano
100g Gruyere cheese or Parmigiano-Reggiano, finely grated
Freshly ground black pepper
Preheat the oven to 300 degrees.
Combine the oil, garlic, onion, bread pieces, the tomatoes and their juices, the broth and dried herbs in a blender; begin to blend on low, then gradually increase to high until pureed and smooth.
Pour into a medium saucepan; cook over medium-low heat for 20 minutes, stirring a few times.
While the soup is heating, make the "grilled cheese" frichi: Line a baking sheet with parchment paper or a silicone liner. Divide the grated cheese into four equal portions, and pile each on the sheet, leaving at least 5cm between them. Bake (middle rack) until flat, lightly golden brown all over and crisp at the edges, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes, then use a metal spatula to carefully transfer them to a plate to cool completely.
Once the soup is heated through, taste, and season with salt and pepper, as needed. Serve warm, and top each portion with a frico.