Creamy Tomato-French Onion Soup

During the holidays I kept kicking around the idea of soup for supper. With all the baking and holiday festivities, I wanted something that would be simple yet satisfying. Twice I decided on a Classic French Onion Soup. Twice it could not be made. Maybe it was the Holidays that created a shortage of  baguettes. All I knew was that a simple baguette was not to be had. While I could have baked my own, the whole idea of soup for supper was to avoid additional baking. Finally, I gave up. I am so glad I did. Changing directions after the holidays, I thought a nice Tomato Soup was in order. That’s when I found a recipe I had tucked away for Tomato-French Onion Soup. Wow, the best of both!

Creamy Tomato-French Onion Soup
3 Tablespoons butter
1 small French baguette, sliced
2 onions, chopped
2 Garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
28 oz. crushed tomatoes
3 cups Beef Stock
kosher salt to taste
Fresh Black pepper to taste
1/4 cup heavy cream
2 cup grated Gruyère cheese
1/4 cup fresh parsley, chopped

Heat oven to 400 degrees. Spread bread with 2 tablespoons butter. On a large baking sheet, toast bread until golden, 2 minutes; set aside.

Peel and thinly slice onions. Set aside.

Peel and mince garlic cloves. Set aside.

Peel and dice carrots. Set aside.

Wash and chop celery stalks. Set aside.

Melt remaining tablespoon butter in a large pot over medium heat. Add onion, garlic, carrots, and celery and cook until tender, 2 to 3 minutes.

Add tomatoes and stock. Season with salt to taste and a few grinds of black pepper. Bring to a boil and simmer 15 minutes.

Remove from heat and purée soup using an immersion blender or carefully pour into a blender and process in batches. Once puréed, stir in cream.

Arrange four over-proof soup bowls or ramekins onto a rimmed sheet pan. Divide soup among bowls. Float 2 slices of the baguette in each bowl and top with 1/2 cup cheese. Cook until cheese is melted and bubbling, about 5 minutes.

While the cheese is melting, chop some parsley. Garnish soup with parsley and serve immediately.

Serving Suggestions: Grilled Tuna Melts or a favorite salad.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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