Administer salt and pepper liberally. Engage spoon!
This soup is the closest thing I have to a yearly ritual. It has become a spiritual practice to make it at least once each fall.
Tomato Soup with Toasted Cheese Croutons
3 Tbsp. butter, divided
1 small onion, chopped
1 medium carrot, diced
1 stalk celery, diced
2 (28-ounce) cans crushed tomatoes
6 sprigs parsley
4 cups chicken or vegetable stock
1/2 cup heavy cream
Salt
Freshly-ground pepper
1/2 sourdough baguette, sliced into 1/2" rounds
2 Tbsp. olive oil
2 Tbsp. grated Parmesan cheese
1. In a large pot over medium heat, melt 2 Tbsp. butter. Add onion, carrot, and celery. Sauté until tender but not browned, about 6 to 8 minutes.
2. Add tomatoes, parsley and stock. Bring to a boil and reduce to a simmer and cover. Skim foam and fat from top of soup and cover. Simmer until carrots are tender, about 25 minutes. Remove parsley sprigs from soup and discard. Puree soup in batches in a food processor or blender. Return to pot and stir in cream and remaining Tbsp. of butter. Season to taste with salt and freshly ground pepper.
3. Meanwhile, toss cubes of bread with olive oil and Parmesan. Place on a sheet pan and bake at 400º for about 10 minutes, until golden brown and crispy. Pour soup into mugs and place a few croutons on top. Makes 8 servings.
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View 19 more comments
Geyser Gary 44 months ago | reply
I cannot believe that I did not comment on this two years ago! Sheeeesh. What's the matter with me?
konomike 43 months ago | reply
Thanks for posting this. I made it last night and it was great. I will say that a little onion goes a long way in this recipe, though. Delicious soup.
ruarky99 42 months ago | reply
I have made this recipe three times and it's now become a staple recipe. Thank you so much. I love it!
romanlily 42 months ago | reply
Awesome - I'm so glad you like it!