You Say Tomato, I Say Tomato SoupPosted: February 22, 2012
It’s totally acceptable for a 30-something adult to have tomato soup and grilled cheese for dinner.
Right? Right. It is. 100%. Especially when it’s soup like this one. It’s got tomatoes (obviously), onions, garlic, thyme and a very special ingredient: a Parmesan rind. The rind melts a little bit as the soup simmers, infusing the whole thing with a rich, cheesy flavor. I’ve kicked that up even more by stirring some grated Parmesan into the soup at the end. It’s only got a touch of cream and butter, but you’ll swear it has more. Top it with some croutons, pair it with a warm grilled cheese sandwich, and you’re good to go.
Creamy Tomato Soup
– 1 yellow onion, chopped
– 2 tablespoons of minced garlic
– 3 tablespoons of brown sugar
– 3 28oz cans of whole plum tomatoes, including juice
– 6 sprigs of fresh thyme
– 1 Parmesan rind (optional)
– 1/2 cup of light cream
– 2 tablespoons of unsalted butter
– 1/3 cup of grated Parmesan plus more for topping
– Olive oil
– Salt and pepper
In a large stockpot, head some olive oil over medium heat. Add the onions and garlic and cook until soft and translucent, about 5 minutes. Add the brown sugar and the tomatoes and cook 5 more minutes. Add the sprigs of thyme and the Parmesan rind and then cook on medium-low for about 30 minutes. Discard the thyme stems and rind. Puree the soup using an immersion blender (or a food processor) to the consistency you want. Stir in the cream, butter and grated Parmesan, and then season to taste with salt and pepper. Let simmer a few more minutes. When ready to eat, ladle into bowls and top with additional grated Parmesan and croutons.
To make your own croutons:
Heat your oven to 350º. Cut some leftover crusty bread into cubes. Place the cubes on a rimmed baking sheet, toss them with a drizzle of olive oil and season with salt and pepper. Bake for 15 to 18 minutes, tossing once, until they’re golden brown on all sides. Remove them from the oven and lightly season with garlic salt. Let them cool to room temperature before using. Store croutons in an airtight container.