I just had a second bowl of this creamy tomato soup for dinner and am blown away by how good it is – especially since it’s made with so few ingredients, water being one of them. It’s sweet, tangy and, with just a splash of heavy cream added, really good for you!
A long simmer is the secret to this soul-warming soup, so tackle the recipe when you have at least two hours to spare. I made it my Sunday morning project so Jason and I could sip on it during the Academy Awards. Despite seeing only two of the eight Oscar nominees for best picture (Boyhood and The Grand Budapest Hotel), I had to tune in to the red carpet coverage and live show.
To fancy it up, I assembled a dozen Asiago and black pepper frico to crumble on top. They are definitely not necessary but do add an elegant crunch for special occasions or cozy meals at home.
Recipe adapted from Sunset.
- 1 tablespoon olive oil
- 1 tablespoon sun-dried tomato oil (see notes)
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 2 garlic cloves, minced
- 1½ teaspoons sea salt, divided
- ¼ teaspoon dried chili flakes
- 2 bay leaves
- 1 28 oz. can whole peeled tomatoes with basil
- 2 teaspoons fresh thyme leaves, divided
- ¼ cup heavy cream
- 1 cup shredded Asiago cheese
- ½ teaspoon freshly ground black pepper
- In a large pot, warm olive oil and sun-dried tomato oil over medium heat. Add onion, carrots, garlic, 1 teaspoon salt, chili flakes and bay leaves. Cook, stirring occasionally, until vegetables are tender, 6-8 minutes.
- Add tomatoes with juice, crushing with your hands as you add them, and 1 can water. Bring to a boil and then reduce heat to a simmer. Add 1 teaspoon thyme and cook, partially covered, for 1½ hours.
- Add remaining salt and thyme and simmer for 30 minutes.
- Remove soup from heat, discard bay leaves and purée. Stir in heavy cream. Season with salt and pepper to taste.
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a small bowl, combine Asiago cheese and pepper.
- Drop heaping tablespoons of cheese onto the prepared baking sheets about 3 inches apart, creating 12 mounds. Spread each mound evenly to a 2½" round.
- Bake cheese until golden and crisp, about 10 minutes.
- Remove from the oven and slide parchment paper with frico onto a wire rack to cool.
My wife is right, you are very talented in the kitchen (and at PR). Excellent, excellent tomato soup! Will definitely try more of your recipes.
So glad you liked the soup – and thank so much for the kind words, Eric!