Fresh Tomato Soup With Rustic Olive Oil Croutons Recipes

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CLASSIC TOMATO SOUP



Classic Tomato Soup image

Made from pantry staples, this tomato soup is delicious topped with croutons or paired with grilled cheese sandwiches.

Categories     Soups

Time 1h

Yield 10

Number Of Ingredients 14

4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter, divided
3 medium yellow onions, chopped (about 3½ cups)
3 large garlic cloves, minced
¼ cup all purpose flour
6 cups chicken broth
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons sugar
½ teaspoon dried thyme
Salt
Freshly ground black pepper
Fresh chopped basil
Croutons
Freshly grated Parmigiano-Reggiano

Steps:

  • In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
  • Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
  • Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
  • Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Nutrition Facts : Calories 212, Fat 13 g, Carbohydrate 19 g, Protein 6 g, SaturatedFat 5 g, Sugar 10 g, Fiber 4 g, Sodium 682 mg, Cholesterol 20 mg

TOMATO SOUP WITH PARMESAN CROUTONS



Tomato Soup With Parmesan Croutons image

Provided by Ree Drummond : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
3 large carrots, peeled and finely diced
1 clove garlic, grated on a rasp grater
1 medium onion, finely diced
2 tablespoons tomato paste
Three 28-ounce cans whole tomatoes
4 cups vegetable or chicken broth
2 tablespoons finely minced fresh parsley
1/2 cup heavy cream
2 tablespoons chopped fresh basil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 baguette, sliced into rounds
Olive oil, for drizzling
1/2 cup grated Parmesan

Steps:

  • For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
  • Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
  • For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
  • Serve the soup with 1 or 2 croutons on top.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS



Tomato Soup with Grilled Cheese Croutons image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 main-dish servings (10 appetizer servings)

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh garlic
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium white onion, diced
4 cups chicken broth
Two 15-ounce cans diced tomatoes, with their liquid
One 10-ounce can tomato sauce
1 Parmesan rind
3/4 cup chopped fresh basil
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
4 soft white bread slices
4 American cheese slices

Steps:

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic, salt, pepper and onion and cook until softened, 1 to 2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind and 1/4 cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
  • In a small saucepan, melt 3 tablespoons of the butter. Whisk in the flour and continue to cook, whisking, until the mixture is lightly browned, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened, about 15 minutes.
  • Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium heat until foamy. Place 2 of the bread slices in the skillet; top each bread slice with 2 cheese slices, 2 tablespoons of the chopped basil and another bread slice. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 pieces.
  • Serve the soup with the grilled cheese croutons and sprinkle with the remaining 1/4 cup basil.

FRESH TOMATO SOUP WITH RUSTIC OLIVE OIL CROUTONS



Fresh Tomato Soup with Rustic Olive Oil Croutons image

Make sure to use ripe tomatoes, which will have more natural sweetness.

Provided by Bertolli

Time 17m

Yield 4 servings

Number Of Ingredients 10

4 medium to large tomatoes
3 grilled red bell peppers in oil
½ cup extra virgin olive oil, plus additional for brushing
3 tablespoons sherry vinegar
1 shallot, peeled
1 garlic clove, peeled
10 basil leaves
Salt, to taste
Black pepper, to taste
4 slices crusty bread (gluten-free, if needed; see note below)

Steps:

  • Cut a small cross in the bottom of each tomato and submerge them in boiling water for 30 seconds. Remove them to a bowl of ice water and let them cool for 30 seconds. Peel off the tomato skins.
  • Put the peeled tomatoes, red bell peppers, extra-virgin olive oil, vinegar, shallot, garlic, and basil in your blender and puree until smooth. Season with salt and pepper.
  • Pour the mixture into a large pot over medium heat, and heat until cooked through.
  • Brush the bread with olive oil and grill for 2 minutes per side over medium-high heat, or until visible grill marks have formed.

ROASTED TOMATO SOUP WITH CROUTONS



Roasted Tomato Soup with Croutons image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h35m

Yield 8 servings

Number Of Ingredients 12

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
1 loaf country-style bread
Extra-virgin olive oil
Salt

Steps:

  • Preheat the oven to 500 degrees F.
  • Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
  • Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
  • In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
  • Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
  • Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS



Easy Tomato Soup and Grilled Cheese Croutons image

Provided by Ina Garten

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons, recipe follows
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated

Steps:

  • In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
  • Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
  • Serve hot with Grilled Cheese Croutons scattered on top.
  • Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
  • Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

ROASTED TOMATO SOUP WITH PARMESAN CROUTONS



Roasted Tomato Soup with Parmesan Croutons image

Soup is a meal prep classic-it freezes beautifully or can keep in the refrigerator for a few days. But what I like about this recipe is that you get a two-for-one for the same amount of time. First you will make my Meal Prep Roasted Tomatoes, featuring rosemary, garlic and olive oil. All of that flavor is then the foundation for this soup. Plus you can save the extra tomatoes to add to sandwiches or your favorite pastas. You use the extra olive oil from roasting tomatoes to make homemade croutons that are coated in Parmesan cheese, which absolutely fills my craving for the classic tomato and grilled cheese combination. This soup can be made in advance, portioned and then stored in the refrigerator for 4 days or in the freezer for 2 to 3 months so you can have it anytime you want.

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

6 cups Meal Prep Roasted Tomatoes, recipe follows, plus the reserved tomato juice-olive oil mixture, 4 sprigs roasted rosemary and 4 cloves roasted garlic (reserve the remaining tomatoes for another use)
4 heaping cups 1/2-inch-diced bread, such as baguette (about 1/2 baguette)
Kosher salt and freshly cracked black pepper
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil
2 small shallots, minced
4 cups unsalted chicken stock
3/4 cup heavy cream
2 teaspoons lemon juice
Fresh basil leaves, for garnish
5 pounds cherry tomatoes
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 sprigs rosemary
4 cloves garlic, peeled but left whole
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Measure out 2 tablespoons of the reserved tomato juice and olive oil mixture from the Meal Prep Roasted Tomatoes. Place the bread on a rimmed baking sheet along with the leaves from 1 sprig of the reserved roasted rosemary and 1/2 teaspoon salt. Sprinkle with the reserved tomato-oil mixture and toss. Spread the bread out evenly and bake until brown and crispy, about 10 minutes. Immediately toss with the Parmesan; the residual heat will melt the Parmesan to the croutons. Set aside.
  • While the croutons bake, remove and reserve the roasted garlic and remaining rosemary sprigs from the roasted tomatoes. Add the tomatoes with the remaining tomato juice and olive oil mixture to a blender with the leaves from the reserved rosemary sprigs. Set aside.
  • Set a medium saucepan over medium heat and add the olive oil. Mince the reserved garlic. When the oil is hot, add the shallots and garlic and saute until the shallots soften and just begin to brown, 2 to 3 minutes; season with a pinch of salt. Transfer the mixture to the blender and blend on high speed until smooth.
  • Pour the tomato mixture back into the saucepan and stir in the stock. Bring the mixture to a simmer over medium-high heat. Simmer until heated through, 8 to 10 minutes. Season the soup with 2 teaspoons salt. Stir in the cream, reduce the heat to medium-low and gently simmer 3 to 4 minutes. Turn off the heat, stir in the lemon juice and add more salt to taste. At this point, you can cool the soup completely and store in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.
  • When ready to serve, ladle the hot soup into bowls and top with the croutons, pepper and torn basil leaves.
  • Preheat the oven to 425 degrees F.
  • Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
  • Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and refrigerate up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.

TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS



Tom's Tasty Tomato Soup with Brown Butter Croutons image

Provided by Tom Douglas

Categories     Soup/Stew     Herb     Tomato     Appetizer     Bake     Vegetarian     Kid-Friendly     Dinner     Fall     Advance Prep Required     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 18

Soup
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, smashed with the side of a knife and peeled
5 cups canned whole tomatoes in juice
1 cup water
2/3 cup heavy cream
2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed
1/4 teaspoon dried oregano or 1/2 teaspoon finely chopped fresh oregano
1 tablespoon sugar
Brown Butter Croutons
3 tablespoons unsalted butter
4 slices european-style rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
Kosher salt and freshly ground black pepper

Steps:

  • 1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
  • 2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
  • 3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
  • 4. Serve the soup hot, garnished with the croutons.

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Top Asked Questions

How to make tomato soup?
Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
How to make carrot soup?
For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes.
How to cook croutons in the oven?
Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally.
How to make soup from scratch?
Directions 1 Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about... 2 Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. More ...

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