Tomato soup is one of those childhood comfort foods that can make even the worst day a little bit better.
This grown-up version will take your taste buds on that Tuscan summer vacation you have been dreaming of. Its fresh and bright flavors are about as far as you can get from the dull canned classics, and noone would ever guess that you are not using sun-ripened tomatoes from your very own garden. And the best news is that it’s done in 20 minutes or less, so even the busiest workday is no excuse!
What’s the secret? Sherry vinegar brings out the sweetness of the tomatoes, giving them that freshly-picked, sun-kissed flavor, the piece of baguette helps thicken the soup, so there’s no need to add a roux or cream, and the added olive oil gives it a luxurious velvety texture.
It’s easy, fast, vegetarian (vegan if you leave out the cheese on the crostini), and delicious, so what are you waiting for?
If you’re like me and always need something crunchy with your soup, you can serve it with a grilled cheese sandwich, croutons, fresh bread, or my personal favorite: simple crostini.
Simply cut a piece of baguette into thin slices and place the slices on a baking sheet lined with parchment paper. Drizzle with olive oil and balsamic vinegar, top with fresh basil and grated parmesan, season with freshly ground pepper, and put them under the preheated broiler for a couple of minutes until the cheese is melted and the bread is nice and cripsy.
These tasty little treats go great with almost any soup (you can change things up a bit by using different vinegars, cheeses, and herbs or spices) and they even hold their own as a stand-alone appetizer.
This recipe is inspired by my favorite classic Andalusian gazpacho and the Food Lab‘s 15-Minute Pantry Tomato Soup.
Simple Tomato Soup
- 2-inch piece baguette
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- 1 large onion, diced
- 56 ounces (2 x 28-ounce cans) whole tomatoes
- 1/2 teaspoon dried oregano
- pinch red pepper flakes
- salt and pepper to taste
- 1 tablespoon Sherry vinegar
- chopped fresh basil, olive oil, and crostini or croutons as garnish
- Soak bread in water for about 1 minute. Squeeze out excess water. Add minced garlic and mix to combine. Set aside.
- In a large pot, heat 2 tablespoons olive oil and cook onion over medium heat until tender. Add tomatoes in their juice, bread-garlic-mixture, oregano, and pepper flakes. Bring to a boil, reduce heat and simmer for 3 minutes, stirring occasionally and breaking up the tomatoes with a spatula or wooden spoon.
- Working in batches, transfer soup to a blender or food processor and blend until smooth. Add remaining 2 tablespoons of olive oil to one of the batches while blending.*
- Return soup to the pot and bring to a simmer. Season with salt and pepper to taste and add one tablespoon Sherry vinegar.
- Serve immediately, topped with fresh basil, olive oil, freshly ground pepper, and crostini.
*If you don’t have a food-processor or blender, you can also use an immersion blender.