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
Scale
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.
