Introduction
Tomato soup is a comforting classic that warms the soul and fills the belly. Perfect for chilly days or as a simple yet delightful meal, this recipe combines the rich flavors of San Marzano tomatoes with aromatic herbs and spices. To elevate this dish, we also offer a delicious cheesy crostini recipe that pairs perfectly with the soup.
Detailed Ingredients with measures
Ingredients for Tomato Soup
2-6 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced
2 (28-ounce) cans whole peeled San Marzano D.O.P tomatoes with juice
1 (14.5-ounce) can unsalted chicken stock (about 1¾ cups) or vegetable broth
1½-2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 tablespoon dried sweet basil
1 teaspoon fines herbes blend
Fresh basil, sliced chiffonade-style, for garnish
Ingredients for Cheesy Crostini with Fromage Fort
½-¾ pound assorted cheese pieces
1 clove garlic
¼ cup dry white wine or unsalted chicken broth
¼-½ teaspoon freshly ground black pepper
Kosher salt, if needed
2 tablespoons chopped fresh parsley, thyme leaves, or 1 teaspoon dried Herbs de Provence
Prep Time
Preparation of both the tomato soup and the cheesy crostini will take approximately 15 minutes.
Cook Time, Total Time, Yield
The cooking time for the tomato soup is about 35 minutes. In total, you can expect to spend about 50 minutes preparing and cooking this dish. This recipe yields about 4 servings of tomato soup and several cheesy crostini, making it perfect for a small gathering or a cozy meal at home.
Instructions for Tomato Soup
1. Heat a large saucepan or Dutch oven over medium heat until shimmering. Add 2 tablespoons olive oil and butter; heat until oil is shimmering. Add diced onions and cook until softened and translucent, about 3-4 minutes.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Add canned tomatoes, chicken stock, salt, and black pepper; bring to a boil and cook for 5 minutes.
4. Transfer the tomato mixture to a food processor or blender, or use an immersion blender to puree. For a smoother texture, pour the mixture through a wire-mesh sieve, pressing with a rubber spatula.
5. Place crushed red pepper flakes, dried basil, and fines herbes in a small cheesecloth bag, tie it tightly, and add it to the tomato mixture. Bring to a simmer and cook uncovered for 15-20 minutes, stirring often.
6. If desired, drizzle each serving with olive oil and garnish with fresh basil.
Instructions for Cheesy Crostini
1. Remove any rinds from the hard cheese pieces and freeze them for future use, if desired.
2. Grate hard cheeses and cut softer cheeses into ½-1 inch pieces.
3. In a food processor, combine cheeses, garlic, wine, and black pepper; process for about 30 seconds until smooth but not too soft. Taste and add a pinch of kosher salt if needed.
4. Serve the cheese spread cold or at room temperature, or spread it on slices of baguette and broil for a minute or two until bubbly. Sprinkle with chopped fresh parsley and serve immediately.
Detailed Directions and Instructions
Prepare the Tomato Soup Base
Heat a large saucepan or Dutch oven over medium heat until shimmering. Add 2 tablespoons of olive oil and butter; heat until the oil is shimmering. Add the diced onions and cook until softened and translucent, about 3-4 minutes.
Enhance Aromatics
Add minced garlic and cook for 30 seconds until fragrant.
Add Tomatoes and Broth
Add the canned tomatoes, chicken stock, salt, and black pepper; bring to a boil and cook for 5 minutes.
Puree the Soup
Transfer the tomato mixture to a food processor or blender, or use an immersion blender to puree. For a smoother texture, pour the mixture through a wire-mesh sieve, pressing with a rubber spatula.
Infuse with Herbs
Place the crushed red pepper flakes, dried basil, and fines herbes in a small cheesecloth bag, tie it tightly, and add it to the tomato mixture. Bring to a simmer and cook uncovered for 15-20 minutes, stirring often.
Finish and Serve the Soup
If desired, drizzle each serving with olive oil and garnish with fresh basil.
Cheesy Crostini Instructions
Prepare Cheese
Remove any rinds from the hard cheese pieces and freeze them for future use, if desired. Grate hard cheeses and cut softer cheeses into ½-1 inch pieces.
Blend Cheese Spread
In a food processor, combine cheeses, garlic, wine, and black pepper; process for about 30 seconds until smooth but not too soft. Taste and add a pinch of kosher salt if needed.
Serve Crostini
Serve the cheese spread cold or at room temperature, or spread it on slices of baguette and broil for a minute or two until bubbly. Sprinkle with chopped fresh parsley and serve immediately.
Notes
Tomato Soup Variations
You can customize the soup by adding vegetables like carrots or celery at the beginning along with the onions.
Cheese Selection
Feel free to mix different cheeses based on your preference; just ensure they melt well if you plan to broil the crostini.
Storage Suggestions
Both the tomato soup and cheese spread can be stored in airtight containers in the refrigerator for up to three days. Reheat the soup gently on the stove before serving.
Cook techniques
Sautéing
To sauté ingredients, heat oil or butter in a pan over medium heat. Add diced onions and cook until they are softened and translucent, stirring occasionally.
Puréing
For a smooth texture, transfer cooked mixture to a food processor or blender. Blend until smooth or use an immersion blender directly in the pot.
Infusing flavors
To infuse flavors, place herbs and spices in a small cheesecloth bag, tie tightly, and simmer in the cooking mixture. This allows the flavors to meld without leaving bits behind.
Broiling
To broil cheesy crostini, spread cheese mixture on baguette slices and place them under a broiler. Watch carefully to prevent burning while cooking until bubbly and golden.
Chiffonade cutting
For decorative fresh basil, stack basil leaves, roll them tightly, and slice them thinly to create fine ribbons.
FAQ
What type of tomatoes are best for tomato soup?
San Marzano D.O.P tomatoes are recommended for their rich flavor and low acidity, making them ideal for soups.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used, but the quantity should be adjusted as fresh herbs are typically more potent.
How do I store leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
What cheeses work best for Fromage Fort?
A mix of hard and soft cheeses works well, as it adds complexity and a variety of textures to the spread.
Can I make cheesy crostini ahead of time?
Yes, the cheese spread can be made ahead and stored in the refrigerator. Assemble and broil just before serving for the best texture.
Conclusion
Rich and comforting, this tomato soup paired with cheesy crostini makes for a delightful meal that warms the heart. The vibrant flavors of the San Marzano tomatoes, complemented by the aromatic herbs and buttery crostini, create a satisfying dining experience. Whether served as an appetizer or main course, this combination is sure to impress.
Tomato Basil Grilled Cheese Sandwich
Combine the tomato soup with a classic grilled cheese sandwich made with fresh basil and mozzarella for a nostalgic and tasty pairing.
Crispy Bacon and Avocado Toast
Serve the tomato soup alongside crispy bacon and avocado toast for a delicious brunch option that balances rich and fresh flavors.
Italian Meatball Sub
Enjoy the soup as a dipping sauce for an Italian meatball sub loaded with marinara, melted cheese, and fresh herbs.
Spinach and Ricotta Stuffed Shells
Pair the tomato soup with spinach and ricotta stuffed shells, adding a delightful Italian twist to your meal.
Garlic and Herb Roasted Vegetables
Complement the soup with a side of garlic and herb roasted vegetables for a nutritious and flavorful dish.
Classic Caesar Salad
A crisp Caesar salad drizzled with lemon dressing serves as a refreshing side to the hearty tomato soup, balancing the meal beautifully.
