| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh oregano, minced
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1/2 cup white wine
- One 32-ounce bottle tomato juice
- Two 14.5-ounce cans stewed tomatoes
- 3 tablespoons sugar
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1/2 cup freshly grated pecorino cheese
- 1/2 cup chopped fresh basil
- Finely minced fresh parsley, for serving
- 12 slices baguette
- 6 tablespoons olive oil
- 6 thick slices Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F.
- For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
- Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
- For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
- Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
- To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 695 |
| Total Fat | 53 g |
| Saturated Fat | 23 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 18 g |
| Protein | 21 g |
| Cholesterol | 103 mg |
| Sodium | 1235 mg |
Reviews
Grudgingly 3 stars, because I’m sure it is tasty. But it uses NO fresh tomatoes! It almost qualifies as highly-processed food. No plans to make it – I might as well get a big can of Campbell’s and add some seasonings and cream.
I made this soup as the recipe indicated. We love the flavor but not the texture. We had leftovers and the next day I used the immersion blender and it was so much better. I don’t like chunks of tomatoes in my soup, so the smoothness that comes when using the immersion blender was much better.
I just made this soup and it is so good. I had to stop and write this review. I followed the directions and the cheddar crouton is so fun and so good. I used basil infused olive oil, which added to the depth of flavor. I will definitely make again and never try another tomato soup recipe again.
I’m not a huge tomato soup fan, but this is amazing!
My hubby said that this was the best tomato soup he has ever had. I would agree!! Since there are so many tomato brands to choose from, some are sweeter, some are more on the acidic side, I just wanted to say, for my future reference, that I used Campbells tomato juice and Tuttorosso stewed tomatoes and got the exact flavor profile I was hoping for. I only used one tbs of sugar and next time I make it, will cut down on the butter and olive oil to fry the onions to 1 tbs of each and only half of the amount of cream, just to make it healthier.
This was very good. I took another reviewers suggestion and used my immersion blender but I think next time I may leave more of the tomato chunks in it.
This is the only tomato soup we will eat! Simple recipe to follow and only addition I do is I use my immersion blender to make it a little smoother. Thank you Ree
Made this for supper tonight. Was out of fresh Thyme and oregano, substituted with 2 Tbs Italian Seasoning. Garnished with fresh Basil. Did increase sugar to 4 Tbs (1/4 Cup). That may have just been necessary due to my canned tomatoes seeming to be more acidic than usual, though. I also added 1/4 cup more of cream. Lol.
Delicious and family approved! Will make this again soon. Thank you for another delicious recipe, Miss Ree!
Delicious and family approved! Will make this again soon. Thank you for another delicious recipe, Miss Ree!
I just finished reading the ingredients on the ‘tomato bisque’ in my fridge & after that ones’ gone, not sure I’ll ever buy it again. This recipe was super easy and really great! Grocery didn’t have fresh thyme or oregano so I used dry (1T each) and I used my own frozen pesto (2T) instead of fresh basil. I used crushed tomatoes instead of stewed and used only 1/2 of the cream. We did cheesy bread but didn’t put the bowls in the oven. My husband doesn’t like tomatoes but he ate two bowls!!!
My eight year old insisted we make this after seeing it on an episode of the Pioneer Woman. It was a big hit! Best tomato soup I have ever had.