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If you’re longing for a comforting bowl of pure deliciousness, you absolutely must try this Mom’s Tomato Soup with Cheesy Crostini Recipe. It’s a nostalgic, heartwarming soup that combines the rich, tangy sweetness of ripe tomatoes with a delicate blend of herbs and spices, crowned by irresistibly crispy crostini topped with melty cheese. Every spoonful is like a warm hug from the inside, making it perfect for cozy afternoons or simple dinners with loved ones. Trust me, this recipe brings together all the best flavors in a way that’s both simple and utterly satisfying.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this classic soup. Each item is chosen to build layers of flavor, from the mellow sweetness of caramelized onions to the bright, fresh finish of herb garnish. Plus, the crostini toppings bring that exciting crunch and gooey delight that makes this dish shine.
- 2 tbsp olive oil: Adds richness and helps sauté the onions and garlic beautifully.
- 2 tbsp unsalted butter: Introduces a silky texture and depth to the soup base.
- 1 medium yellow onion (diced): Provides sweetness and body when softened properly.
- 3 cloves garlic (minced): Gives that fragrant punch that lifts the entire soup.
- ¼ cup water: Used to dissolve the sugar and balance the tomatoes’ acidity.
- 2 tsp sugar: A small touch to enhance natural tomato sweetness without overpowering.
- 2 28 oz. cans whole peeled Marzano D.O.P tomatoes with juice: The star ingredient, these tomatoes offer a rich, jammy flavor perfect for slow simmering.
- 1 14.5 oz. can unsalted chicken stock (or vegetable broth): Builds savory depth and rounds out the soup’s body.
- 1½-2 tsp kosher salt: Essential for seasoning and bringing out natural flavors.
- â…› tsp freshly ground black pepper: Adds gentle heat and complexity.
- â…› tsp crushed red pepper flakes: Introduces a subtle hint of spice to contrast the sweetness.
- 1 tbsp dried sweet basil: Offers a punch of herbal brightness throughout the soup.
- 1 tsp fines herbes blend: A delicate mix of herbs that heighten the aromatic experience.
- Fresh basil (sliced chiffonade-style, for garnish): Provides a fresh, vibrant finish just before serving.
- ½-¾ lb. cheese pieces: Perfect for melting over crostini, adding indulgent creaminess.
- 1 clove garlic: Rubbed on crostini for that subtle garlicky undertone.
- ¼ cup dry white wine or unsalted chicken broth: Keeps crostini moist with a balanced flavor punch.
- ¼-½ tsp freshly ground black pepper: For seasoning the crostini topping.
- Kosher salt (if needed): To taste, finishing the crostini perfectly.
- 2 tbsp chopped fresh parsley (or thyme leaves or 1 tsp dried Herbs de Provence): Adds a fresh herbal note to sprinkle on top of crostini.
How to Make Mom’s Tomato Soup with Cheesy Crostini Recipe
Step 1: Sauté the Aromatics
Begin by heating a large saucepan or Dutch oven over medium heat until shimmering. Add the olive oil and butter together, letting the butter melt and the oil shimmer without burning. Toss in the diced onions and cook them gently until they become soft and translucent—about 3 to 4 minutes. This foundational step is where the soup gets its mellow, sweet undertones.
Step 2: Bloom the Garlic and Add Sweetness
Next, stir in the minced garlic and cook for a quick 30 seconds until it becomes fragrant and blossoming in flavor. Immediately dissolve the sugar into the water and pour this mixture into the pot. This touch of sugar balances the acidity of the tomatoes and rounds out the flavor profile in a beautifully subtle way.
Step 3: Add Tomatoes and Stock, Then Boil
Pour in the whole peeled Marzano tomatoes with their juice alongside the chicken stock or vegetable broth. Season with kosher salt and freshly ground black pepper. Bring this vibrant mixture to a gentle boil and let it cook for about five minutes, allowing the flavors to meld and intensify subtly.
Step 4: Puree the Tomato Mixture
Transfer the tomato and onion mixture to a food processor, blender, or use a hand blender directly in the pot to puree until smooth. For an especially velvety soup, you can strain the purée through a fine mesh sieve using a rubber spatula—this step is optional but highly recommended for that silky texture that feels like a little luxury in every spoonful.
Step 5: Simmer with Herbs for Depth
Create an herb sachet by placing crushed red pepper flakes, dried sweet basil, fines herbes, and fresh basil inside a small cheesecloth bag. Tie it tightly and plunge it into the simmering soup. Allow the soup to cook uncovered for 15 to 20 minutes, stirring often, so those beautiful herb aromas infuse the broth deeply.
Step 6: Finish with Olive Oil Drizzle
Once the soup is ready and divided into serving bowls, drizzle a little extra virgin olive oil on top for an added layer of fruity richness and a lovely glossy finish. This simple touch elevates the soup, making each bite burst with luscious flavor.
Step 7: Prepare the Cheesy Crostini
Slice your bread and lightly toast it. Rub each piece with the garlic clove to impart a gentle garlic flavor. Next, moisten them with white wine or broth to keep the texture perfect and season with salt and pepper. Top generously with your favorite cheese pieces and sprinkle with fresh parsley or herbs. Pop them under the broiler until the cheese bubbles and turns golden-crisp. These crunchy, cheesy crostini are the perfect companion to each warm spoonful of soup.
How to Serve Mom’s Tomato Soup with Cheesy Crostini Recipe
Garnishes
Fresh basil cut into chiffonade ribbons isn’t just pretty to look at; it adds a burst of freshness that brightens the rich tomato flavors just before serving. If you want to add an extra touch, a few grinds of black pepper or a small sprinkle of chili flakes on top works wonders.
Side Dishes
This soup is satisfying on its own, but pairing it with a simple green salad or a crisp, tangy slaw can provide a delightful contrast. A crusty, rustic loaf alongside gives you even more crunch if you want to share that gorgeous crostini experience.
Creative Ways to Present
For a fun twist, serve the soup in small, charming bowls or espresso cups for appetizers at gatherings. Place the cheesy crostini skewered with a sprig of fresh herb next to the bowl, inviting guests to dip and savor. Another idea is layering a spoonful of herbed cream cheese or ricotta atop the crostini for an extra indulgent finish.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for 3 to 4 days when stored in an airtight container. The flavors even deepen on the second day, making leftovers especially satisfying.
Freezing
If you want to stash some for later, you can freeze the soup (without crostini) in portions for up to 3 months. Make sure to cool it completely before transferring to freezer-safe containers or bags to preserve the freshness and taste.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of broth or water as it warms helps keep that fresh homemade texture. Avoid microwaving if possible, to maintain the smooth consistency and wonderful aromas.
FAQs
Can I use fresh tomatoes for this recipe?
Absolutely! Fresh, ripe tomatoes work wonderfully. If you use fresh, peel and seed them before cooking to keep the soup silky and smooth just like with canned Marzano tomatoes.
What type of cheese is best for the crostini?
A good melting cheese such as Gruyère, mozzarella, or a sharp white cheddar adds both creaminess and flavor. Pick one you love eating melted, and feel free to mix varieties for extra interest.
Is this soup suitable for vegetarians?
Yes, simply swap the chicken stock for a flavorful vegetable broth to keep it vegetarian without sacrificing any richness or depth of flavor.
How spicy is the soup?
The crushed red pepper flakes add a gentle, warming heat, not a fiery punch. You can adjust the amount up or down depending on your spice preferences—or leave them out altogether for a milder soup.
Can I make the crostini ahead of time?
It’s best to prepare crostini just before serving to enjoy their crispness and melty cheese at their peak. If needed, assemble them in advance and warm quickly under the broiler right before serving.
Final Thoughts
Trying this Mom’s Tomato Soup with Cheesy Crostini Recipe is like inviting warmth and comfort into your kitchen in the most delicious way possible. The blend of tomato richness with herby aroma and the indulgent cheesy crostini will quickly make this one of your go-to recipes for any season. I can’t wait for you to share this soulful meal with friends and family and enjoy every cozy bowlful!
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Mom’s Tomato Soup with Cheesy Crostini Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A comforting and flavorful Mom’s Tomato Soup paired perfectly with cheesy crostini. This recipe features slow-simmered Marzano tomatoes and a savory blend of herbs, delivering a rich and creamy texture with a hint of spice. Perfect as a hearty lunch or a light dinner, this soup combines classic ingredients with fresh herbs and a cheesy crunch for the ultimate cozy meal.
Ingredients
Soup Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced (about 1 cup diced onion)
- 3 cloves garlic, minced
- ¼ cup water
- 2 tsp sugar
- 2 (28 oz.) cans whole peeled Marzano D.O.P tomatoes with juice (fresh tomatoes can be used, peeled beforehand)
- 1 (14.5 oz.) can unsalted chicken stock (about 1¾ cups) or vegetable broth
- 1½–2 tsp kosher salt
- â…› tsp freshly ground black pepper
- â…› tsp crushed red pepper flakes
- 1 tbsp dried sweet basil
- 1 tsp fines herbes blend
Herb Bag & Garnish
- Fresh basil, sliced chiffonade-style (for garnish)
- 2 tbsp chopped fresh parsley (or thyme leaves or 1 tsp dried Herbs de Provence)
Cheesy Crostini
- ½–¾ lb. cheese pieces (type not specified; typically a melty cheese like mozzarella or cheddar)
- 1 clove garlic
- ¼ cup dry white wine or unsalted chicken broth
- ¼–½ tsp freshly ground black pepper
- Kosher salt, if needed
Instructions
- Sauté Onions: Heat a large saucepan or Dutch oven over medium heat until shimmering. Add olive oil and butter and heat until the oil is shimmering. Add the diced onions and cook until softened and translucent, about 3-4 minutes.
- Add Garlic and Sugar: Add minced garlic to the pot and cook for 30 seconds until fragrant. Dissolve the sugar in water and add this mixture to the pot.
- Add Tomatoes and Stock: Pour in the whole peeled tomatoes with their juice, the chicken stock (or vegetable broth), salt, and freshly ground black pepper. Bring the mixture to a boil and let it cook for 5 minutes.
- Puree the Mixture: Transfer the tomato and onion mixture into a food processor, blender, or use a hand blender to puree until smooth. For an extra smooth texture, pour the pureed soup through a wire-mesh sieve, pressing with a rubber spatula.
- Simmer with Herbs: Place crushed red pepper flakes, dried sweet basil, fines herbes blend, and fresh basil in a small cheesecloth bag, securely tied. Add this herb bag to the tomato mixture and bring it to a simmer. Cook uncovered, stirring often, for 15-20 minutes to develop the flavors.
- Optional Drizzle: Once cooked, remove the herb bag, and optionally drizzle a little olive oil into each serving bowl of soup for extra richness.
- Prepare Cheesy Crostini and Garnish: Serve the finished tomato soup topped with chopped fresh basil and alongside cheesy crostini. To make the crostini, season cheese pieces with garlic, white wine or broth, pepper, and salt as desired, then toast until melted and bubbly.
- Enjoy: Serve the comforting tomato soup hot with the cheesy crostini on the side for a perfect meal.
Notes
- For a vegetarian option, substitute the chicken stock with vegetable broth.
- To peel fresh tomatoes more easily, blanch them in boiling water for 30 seconds, then transfer to ice water before peeling.
- The cheese for crostini is flexible; mozzarella, cheddar, or Gruyère work well for melting.
- Adjust crushed red pepper flakes to your spice preference.
- Storing leftover soup in an airtight container in the refrigerator is best within 3-4 days.
