This cozy tomato soup with cheesy baguette toasts totally hits the spot, especially when you’re looking for comfort food with a delightful twist. Whipping it up is super simple and oh-so-rewarding, turning dinner into an elegant affair with that melty Gruyère topping!
I love crafting comforting classics, and my Tomato Soup Gratinée is no exception. Combining the richness of olive oil and the aromatic depth of onions and garlic, this dish brings together canned tomatoes and vegetable broth, creating a perfect blend of savory and sweet.
Topped with Gruyère cheese over toasted baguette slices, it’s both satisfying and deliciously cheesy.
Tomato Soup Gratinee Recipe Ingredients
- Olive Oil: Rich in monounsaturated fats, heart-healthy, and adds subtle flavor.
- Onion: Adds natural sweetness and depth, low in calories, high in vitamins.
- Garlic: Boosts immunity, provides aromatic flavor, and has anti-inflammatory properties.
- Tomato Paste: Intensifies tomato flavor, rich in antioxidants and lycopene.
- Peeled Tomatoes: Base for the soup, high in vitamins C and A, and fiber.
- Gruyère Cheese: Adds creamy, nutty richness, high in protein and calcium.
Tomato Soup Gratinee Recipe Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (28 ounces) whole peeled tomatoes
- 3 cups vegetable broth
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream
- 1 baguette, sliced
- 1 cup grated Gruyère or Swiss cheese
- Fresh basil leaves for garnish (optional)
How to Make this Tomato Soup Gratinee Recipe
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic to the pot and cook for another minute until fragrant.
3. Stir in the tomato paste, cooking for 1 minute to enhance its flavor.
4. Pour in the whole peeled tomatoes with their juices. Use a wooden spoon to break up the tomatoes into smaller pieces.
5. Add the vegetable broth and sugar, then season with salt and freshly ground black pepper to taste. Bring the mixture to a simmer and cook for about 20 minutes, allowing the flavors to meld.
6. Use an immersion blender to purée the soup until smooth. Alternatively, carefully blend the soup in batches using a countertop blender.
7. Stir the heavy cream into the soup, and simmer for an additional 5 minutes to warm through. Adjust the seasoning as needed.
8. Preheat the oven’s broiler. Arrange the baguette slices on a baking sheet and toast under the broiler until golden brown, about 1-2 minutes per side.
9. Ladle the soup into oven-safe bowls and top each with toasted baguette slices. Sprinkle generously with grated Gruyère or Swiss cheese.
10. Place the bowls under the broiler just until the cheese is bubbly and golden, about 2-3 minutes. Garnish with fresh basil leaves if desired and serve immediately.
Tomato Soup Gratinee Recipe Equipment Needed
1. Large pot
2. Wooden spoon
3. Chef’s knife
4. Cutting board
5. Immersion blender or countertop blender
6. Baking sheet
7. Oven-safe bowls
8. Ladle
9. Grater (for cheese)
10. Broiler (part of the oven)
FAQ
- Can I use fresh tomatoes instead of canned tomatoes? Yes, you can use fresh tomatoes. Just peel them and ensure they are ripe for the best flavor. You may need to adjust the cooking time slightly.
- Is there a substitute for heavy cream? You can use half-and-half or a non-dairy cream if you’re looking for a lighter option.
- What can I use if I don’t have Gruyère or Swiss cheese? You can substitute with cheddar or mozzarella cheese, keeping in mind the flavor will be slightly different.
- Do I have to use a baguette? No, any type of crusty bread will work well for this recipe.
- Can I make it vegetarian? The soup is already vegetarian. Just ensure the cheese and bread are suitable for vegetarians as well.
- How can I store leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving again.
- Can I prepare this soup in advance? Yes, the soup can be made a day ahead and stored in the fridge. When ready to serve, reheat and proceed with the gratinée step.
Tomato Soup Gratinee Recipe Substitutions and Variations
- Olive oil: Substitute with vegetable oil or butter.
- Onion: Substitute with shallots or leeks for a milder flavor.
- Tomato paste: Substitute with double the amount of ketchup or a bit of crushed tomatoes if necessary.
- Whole peeled tomatoes: Substitute with diced tomatoes or fresh ripe tomatoes, if available.
- Gruyère or Swiss cheese: Substitute with sharp cheddar or mozzarella for a different taste.
Pro Tips
1. Roasting Tomatoes: For an extra depth of flavor, try roasting the canned whole peeled tomatoes in the oven before adding them to the soup. Simply spread them on a baking sheet and roast at 400°F for about 20 minutes until they start to caramelize.
2. Herb Infusion: Add a sprig of fresh thyme or a bay leaf while simmering the soup for added aromatic flavor. Remember to remove the herbs before blending the soup.
3. Cheese Crust: For a deliciously crispy cheese crust on the baguette, lightly butter the slices before toasting. Once toasted, rub each slice with a cut clove of garlic for extra flavor before adding the grated cheese.
4. Cream Substitute: If you prefer a lighter version, swap out the heavy cream with coconut milk or a dollop of yogurt for a different but creamy texture.
5. Sautéing Technique: To enhance the sweetness of the onions, sprinkle a pinch of salt while sautéing. This helps draw out moisture and speeds up caramelization.
Tomato Soup Gratinee Recipe
My favorite Tomato Soup Gratinee Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon
3. Chef’s knife
4. Cutting board
5. Immersion blender or countertop blender
6. Baking sheet
7. Oven-safe bowls
8. Ladle
9. Grater (for cheese)
10. Broiler (part of the oven)
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (28 ounces) whole peeled tomatoes
- 3 cups vegetable broth
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream
- 1 baguette, sliced
- 1 cup grated Gruyère or Swiss cheese
- Fresh basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic to the pot and cook for another minute until fragrant.
3. Stir in the tomato paste, cooking for 1 minute to enhance its flavor.
4. Pour in the whole peeled tomatoes with their juices. Use a wooden spoon to break up the tomatoes into smaller pieces.
5. Add the vegetable broth and sugar, then season with salt and freshly ground black pepper to taste. Bring the mixture to a simmer and cook for about 20 minutes, allowing the flavors to meld.
6. Use an immersion blender to purée the soup until smooth. Alternatively, carefully blend the soup in batches using a countertop blender.
7. Stir the heavy cream into the soup, and simmer for an additional 5 minutes to warm through. Adjust the seasoning as needed.
8. Preheat the oven’s broiler. Arrange the baguette slices on a baking sheet and toast under the broiler until golden brown, about 1-2 minutes per side.
9. Ladle the soup into oven-safe bowls and top each with toasted baguette slices. Sprinkle generously with grated Gruyère or Swiss cheese.
10. Place the bowls under the broiler just until the cheese is bubbly and golden, about 2-3 minutes. Garnish with fresh basil leaves if desired and serve immediately.
