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
28ouncescanned fire-roasted whole plum tomatoes (or regular is fine)
1quartvegetable broth
1teaspoonkosher saltmore or less to taste
1/2teaspoonfreshly ground black pepper
1/3cupheavy creamoptional
2cupsfreshly grated Gruyere cheese or baby Swiss
chivessnipped 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.