Can we resolve to do one thing in 2013?
Okay, good.
Let’s promise to only eat things that are truly delicious. It might sound indulgent, but choosing good food makes every meal feel intentional. I adopted this approach years ago and it has made a surprising difference: most days the food I eat genuinely brings me joy. It’s worth treating meals as moments to savor, even if that means piling vegetables with something tasty on top.
So now… tomato soup.
You might already be thinking tomato soup is boring. Plain. Unexciting. I used to feel the same way.
The truth is, I didn’t think I liked tomato soup. I’m generally not a big fan of tomato sauce, and tomato soup often felt like sauce thinned into a bowl. There’s also a weird family memory that probably influenced me: someone I know once used canned tomato soup as spaghetti sauce. The idea of soup used as sauce stuck in my head and made me suspicious of anything tomato-based for a while.
Still, the idea of tomato soup—especially paired with grilled cheese—has always appealed to me. I’m that person who sometimes dips grilled cheese in ketchup, so soup as a dip hasn’t always been my first choice. But in cold winter months, soup wins: it’s comforting, filling, and satisfying when you need something warm.
I mean… there’s croutons!
Creamy Tomato Soup with Brown Butter Garlic Croutons
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 (28-ounce) cans whole, peeled tomatoes
- 4 cups low-sodium chicken or vegetable stock
- 1/3 cup mascarpone cheese
- 1/3 cup freshly grated havarti cheese
croutons
- 2 cups cubed whole grain bread
- 3 tablespoons brown butter
- 2 garlic cloves, minced
Instructions
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Heat a large soup pot over medium-low heat and add the olive oil and butter. Add the diced onion, salt, pepper, dried herbs and smoked paprika, stirring to coat. Cook until the onion is soft and translucent, about 5–6 minutes. Stir in the minced garlic and tomato paste, mashing the paste into the onions and cooking another 5–6 minutes until it darkens and develops a bit of color.
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Add the canned tomatoes with their juices and the stock, bring to a boil, then reduce to a simmer. Let the soup simmer gently for about 1 hour, stirring occasionally. As it cooks, press the tomatoes down occasionally to help break them up for easier blending.
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While the soup simmers, preheat the oven to 375°F. Brown the butter until it develops a nutty aroma and light golden color. Remove from heat, stir in the minced garlic for about 30 seconds, then toss the bread cubes with the garlic brown butter. Spread the bread on a baking sheet and bake for 8–10 minutes, tossing once or twice, until crisp and golden. Bake longer if you prefer darker croutons, watching closely so they don’t burn.
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When the hour is up, carefully puree the soup in batches until completely smooth, then return it to the pot over low heat. Stir in the mascarpone and grated havarti until melted and fully incorporated. Taste and adjust seasoning with salt and pepper if needed. Serve in large bowls with an extra dollop of mascarpone and a generous handful of brown butter garlic croutons on top.
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Hello comfort in a bowl.