Tomato Soup

David · March 15, 2025

vegetarian   appetizer   recipe

I’ve never liked tomato soup. I think I’ve only had it from a can and never enjoyed the intense sour flavours. I didn’t like tomatoes as a kid either, so maybe that’s what initially turned me off.

The croutons add a nice crunch -- and even store-bought are great addition.

However, home-made tomato soup has much less harsh tomato sourness and more enjoyable flavours. I think the cream also helps balance out the acidity.

Cooking the veggie base.

All the ingredients except cream and cheese in the pot.

I like to include some fresh tomatoes, but they can throw off the acidity. Adjust the amount of cream and cheese you add to compensate. Or omit them completely and reduce the cream to ⅓ cup.

I blend most of the soup, but not all to retain some texture. If you prefer a smooth experience, then blend it all!

Pouring the blended soup back in.

Blending ⅔ of the soup leaves some tomato pieces that give more textural variety.

Soup

Get the croutons in the oven after prepping other ingredients but before starting the soup.

In a large pot over medium-high heat, melt:

• 2 tbsp butter

Add:

• 1 yellow onion
• 4 sprigs thyme
• 2 cloves garlic, smashed
• 2 tsp salt

Cook stirring frequently until translucent. About 10 minutes.

Stir in

• 2 tbsp flour

Mix until completely incorporated.

Add:

• 825 mL (28 oz can) crushed tomatoes
• 2 sliced plum tomatoes (optional)
• 690 mL (2.75 cup) chicken stock
• 125 mL (0.5 cup) heavy cream

Stir well and bring to boil.

Lower heat to simmer and cook for 20 minutes. This will help bring together the flavours.

Turn off the heat and remove and discard the thyme stems.

If you want a smooth soup, allow to cool a bit and use an immersion blender or pour soup into a pitcher blender and pulverize it. I reserve some unblended soup to retain some texture.

Add:

• 280 g cheese

one handful at a time. Whisk after each addition until melted before adding the next.

Season to taste with:

• salt and pepper

Serve with:

• 1 poached chicken breast (or leftovers)
• 2 cups croutons

Croutons

You can use store bought croutons, but try these home-made ones using some old bread.

Preheat oven to 375°F.

Line a sheet pan with aluminum foil or a silicone mat.

In a bowl, whisk together:

• 3 tbsp butter, melted
• 1 clove garlic
• 3 tbsp Dijon mustard
• 1 tbsp fresh tarragon (or parsley)
• 1 tsp salt

Add:

• 4 buns preferably potato, torn into crouton-sized pieces

and thoroughly toss to coat evenly.

Spread the bun bits in a single layer on the sheet pan.

Bake, stirring every 5 minutes, until crisped and browed. About 30 minutes.

Recipe inspired by Food IQ by Daniel Holtzman & Matt Rodbard.

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