This tomato soup is insanely creamy and decadent. The best part is you can use up all your leftover veg that are on the brink of life to bring this soup together. It’s Everything Tomato Soup!
As much as I love soup (it’s a full blown love affair) I have never attempted to create my own tomato soup. There just seemed to be so many delicious recipes out there and so I kept to myself. But a few weeks ago I was looking at some veggies that were on the edge of life and I decided to make a vegetable stew but it turned out to be the most creamy, most decadent tomato soup I had ever eaten.
This soup takes some time so I like to make it on a Sunday evening or on a cold winter’s night where staying by the stove will keep me cozy!
The soup by itself is a magical experience, but adding toasted homemade croutons and freshly shredded sharp cheddar will change your life.
Everything Tomato Soup
Ingredients
- 2 Tbsp olive oil
- 4 Tbsp butter
- 1 yellow onion, chopped
- 2 carrots, chopped
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 Tbsp tomato paste
- 4 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 2 (28-ounce) cans crushed tomatoes
- 3 cups chicken or vegetable stock
- 1 & 1/2 cups heavy cream
- 1 tsp Italian seasoning
- 1 Tbsp kosher salt (only 1/2 Tbsp if using Morton’s salt)
- 2 tsp freshly cracked black pepper
- 1/2 cup grated Parmesan
- 1/2 cup Crème Fraîche (or sour cream)
To Serve:
- Baguette, cubed
- Sharp cheddar cheese, freshly grated
Instructions
1. In a large soup pot over medium high heat add the oil and butter. Once the butter is melted and bubbling add the onions, sweet potato, carrots, and bell pepper. Sauté until soft and lightly golden, about 8-10 minutes.
2. Add the tomato paste and garlic. Mix to combine and allow the tomato paste to caramelize and darken in color, about 2-3 minutes.
3. Add the balsamic vinegar, crushed tomatoes, stock, heavy cream, Italian seasoning, salt and pepper. Stir to combine. Bring to a boil and then turn the heat to low and simmer for 25-30 minutes.
4. In a large blender, carefully add 1/3 of the soup along with 1/2 cup grated Parmesan and 1/2 cup Crème Fraîche (or sour cream). I do this in three batches. Make sure the lid to the blender is slightly ajar or remove the vent cover on the lid and place a cloth over the lid, blend until smooth. (The soup is very hot at this point and you do not want to trap the steam in the blender or it will explode, so make sure the steam has a way to vent out of the lid). Once the soup is blended, pour into a bowl and do the remaining batches of soup. Do this until all the soup is blended.
5. Return blended soup to the soup pot. Taste and add any additional salt or pepper.
6. For the grilled cheese croutons, cube half a baguette. Place the cubes on a baking sheet lined with parchment paper. Drizzle the cubes with olive oil and toss. Broil for 2-3 minutes or until golden brown.
7. Ladle tomato soup into oven safe bowls. Add some croutons to each bowl. Sprinkle with freshly shredded sharp cheddar cheese. Place the bowls on a baking sheet lined with parchment paper. Broil until the cheese is melty, about 3-5 minutes.
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