Creamy Tomato Soup

My favorite soup growing up was always French Onion Soup. There was just something about that crusty bread and melty cheese that got me every time!! Now that I’m older, I’ve come to appreciate the tried and true creamy tomato soup. I mean it’s winter comfort food, right!?

This Creamy Tomato Soup (a Pioneer Woman recipe, check out her whole cookbook here) will put you smack dab in the middle of both soups!!! It combines the creaminess of tomato soup with the crunchy, melty bread of onion soup!! You no longer have to choose. This recipe just made it easy for you!!

Ingredients:

1 thin baguette, sliced into 12 rounds

1/4 cup olive oil

2 tablespoons salted butter

1 yellow onion, diced

4 garlic cloves, minced

1 TBSP minced fresh thyme leaves

1 TBSP of minced fresh oregano leaves

Kosher salt and black pepper

2 TBSP tomato paste

3/4 cup white wine (or chicken or vegetable broth)

One 32-ounce bottle tomato juice

Two 14.5-ounce cans stewed tomatoes

3 TBSP sugar

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/2 cup freshly grated Pecorino Romano cheese (or just use more of the parmesan)

1/3 cup chopped fresh basil, plus more for serving

12 small slices cheddar cheese

Instructions:

• Preheat the oven to 375°F.
• Lay the baguette slices on a sheet pan and generously drizzle them with the olive oil. Bake until slightly toasted and crisp, about 8 minutes. Set aside.
• In a heavy pot, melt the butter over medium-high heat. Add the onion, garlic, thyme, oregano, and a sprinkling of salt and pepper.
• Stir and cook until the onion starts to turn translucent, about 5 minutes.
• Add the tomato paste and stir to coat the onions. Let it start to cook, about 1 minute.
• Pour in the wine!

• Next come the tomato juice and the stewed tomatoes…
• Then the sugar (to counteract the acid in all the tomato products!)
• And finally the cream. Stir to combine.
• Then add the parmesan and romano cheeses and basil
• Stir and bring the soup to a boil, then reduce the heat to low and simmer for 10 mins. Taste and adjust salt and pepper as needed.
• Preheat the oven broiler, then ladle the soup into broiler proof bowls.
• Place a bowl on a sheet pan, lay 2 of the baguette crisps on top of the soup and add a slice of cheddar to each crisp.
• Transfer the pan to the broiler and broil until cheese melts. About 1 to 2 mins. Watch carefully!!
• Garnish the soup with fresh basil.

Like I said, this soup is perfect for those days when you just can’t decide. Those days when you wanna feel fancy but not change out of your sweatpants. Those days when you want the soup AND the sandwich. The days when you want your cake and get to eat it, too;) Plus, being close to Valentine’s Day and all….this is a great soup for a special cozy Valentine’s Night In or a Galentine’s luncheon! It’s warm, creamy, and full of love!!! I hope this recipe warms your heart and your tummy this chilly season! And, if you’re just dying for a Valentine’s Day dessert, go check out my Valentine inspired Cherry Mashers recipe from last year! They are a classic and timeless way to say “I love you” to your special person:)