Sometimes simple is best, and this tomato soup was no exception. Originally, I set out to make a tomato soup that had a silky texture without any milk or cream ( I am a selective dairy avoider), and ended up with this delicious creamy, yet cream-less soup.
The secret to this soup’s pleasingly smooth texture is a roux; a mixture of flour and fat that is used as the base of creamy sauces, like a béchamel. A little bit of flour is added with the fat before any liquid, which acts to thicken the soup, giving it body and heft. With just a few pantry ingredients, including canned tomatoes, this whole soup comes together in about 30 minutes. Great on it’s own for a quick and easy lunch, this soup is also is the ideal pair for a grilled cheese sandwich, which I highly recommend dunking into it.
If grilled cheese sandwiches aren’t your style (but seriously why wouldn’t they be), I suggest making these rosemary-cheddar croutons to accompany your soup. These crispy, salty, golden nuggets of goodness are, in my opinion, one of the tastiest darn things. Make a batch, and any leftovers can be used as a garnish for salads, stews, or simply just to snack on.
Creamy Tomato Soup
makes 4 servings
1 medium onion, diced
2 cloves of garlic, minced
2 tbsp unsalted butter*
2 tbsp olive oil
2 tbsp all-purpose flour
28 oz can diced tomatoes and their juices
2 sprigs fresh rosemary (can substitute thyme or basil instead)
2 cups chicken or vegetable stock
salt and pepper
For the Rosemary-Cheddar Croutons:
2-3 slices of crusty bread (I use sourdough)
3 tbsp olive oil
1 tsp chopped rosemary leaves
1/4 cup of finely grated cheddar cheese (parmesan also works well here)
1/4 tsp kosher salt
Heat olive oil and butter in a large pot over medium heat until butter is melted. Add onion, and cook, until onions are soft and translucent, about 5 minutes.
Add two tablespoons of flour, and working quickly, mix with a wooden spoon until no clumps of flour remain and a thick paste forms. Add can of diced tomatoes, stock, and rosemary sprigs. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer a, covered, for 20 minutes.
Allow soup to cool. Remove rosemary sprigs, and working in batches, blend soup in a blender or food processor until very smooth. Return blended soup to pot to reheat, or place in a container to store in fridge until ready to eat.
To make the croutons: Preheat the oven to 400 F. Tear the bread into roughly 1-inch chunks and lay out on a baking sheet. In a small bowl, combine olive oil, chopped rosemary, cheese and kosher salt. Drizzle the croutons with the oil and cheese mixture, and toss with hands to coat. Bake in oven for 10-15 minutes, tossing half way through for even browning.
Top soup with croutons and more black pepper.
*To make this soup vegan, substitute the butter for vegan butter or margarine.