Easy Creamy Tomato Soup

This creamy tomato soup takes little to no time to whip up. Canned whole tomatoes blended with sautéed vegetables is pureed and topped with Gruyere toasts!

Course Soup

Cuisine American

Keyword homemade soup, one pot, tomato soup, tomatoes, vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 276

Author Laurie McNamara

Equipment

Soup Crocks with Lids - Set of 6

Ingredients

1 demi baguette (about 10-inches) sliced 1-inch thick
butter

FOR THE SOUP:

1 tablespoon butter or olive oil
1 yellow onion diced
1 medium carrots diced
2 ribs celery diced
2 to 3 sprigs fresh thyme
2 cloves garlic minced
2 tablespoons sherry wine
28 ounces canned fire-roasted whole plum tomatoes (or regular is fine)
1 quart vegetable broth
1 teaspoon kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
1/3 cup heavy cream optional
2 cups freshly grated Gruyere cheese or baby Swiss
chives snipped for garnish

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃).
Place the slices of baguette onto a small sheet pan and slide into the oven to toast for 4 to 6 minutes.
Preheat a large Dutch oven over medium heat and melt 1 tablespoon of butter. Add in the onion, carrots and celery and a pinch of kosher salt. Stir, cover and cook for 8 to 12 minutes or until tender.
Next add in the garlic and cook for 1 to 2 minutes before pouring in the sherry wine and adding in the tomatoes and broth. Use a wooden spoon to break up the tomatoes. Bring to a boil, reduce to a simmer, cover and cook for 20-25 minutes.
Reduce the heat to low and use an immersion blender to blend the soup until velvety smooth. Pour in the cream (if using) and season with kosher salt and black pepper to taste.
Ladle the soup into oven-safe bowls, top with 2 to 3 slices of baguette and top with roughly 1/3 cup of Gruyere. Slide into the oven for 5 to 6 minutes.
Being careful because the bowls will be hot, serve with snipped chives on top.

Nutrition