This vegetarian fresh tomato soup with gruyere croutons is a comforting soup fresh from the garden!
You guys. Me and my tomato entourage are on a mission this Summer! Well..... apparently. I just realized that I posted a tomato gazpacho recipe only 2 weeks ago! That ALSO had a delicious, crunchy topping. AAaaaaaand, the photos look so similar! Like, almost the same.
Like I said, TOMATO ENTOURAGE! On a mission to make every kind of tomato soup!
Apparently I am obsessed with tomatoes. I even want some right now. #cantstopwontstop
Know what I did this weekend? Put on slippers.
I PUT ON SLIPPERS!
It was one of those stormy weekends. Literally. We had a CRAAAAZY friggin wind storm around these parts. Things got messy. Really messy. I went outside (um..... the next morning) and it looked like someone had shaken all the trees all over our street! Most of the city lost power, but luckily ours stayed on. Thank you new little apartment!
Anyways.... we spent Sunday lounging around on the couch in pajamas...... AND SLIPPERS! It was chilly enough to need them. And I loved it.
- About 5 cups of day old rustic white bread, cut into ½" cubes.
- 2 oz melted butter
- 1½ cups grated gruyere cheese, divided
- Freshly cracked black pepper
- 1 Tbsp ghee (or 2 Tbsp butter)
- ½ white onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 sprig fresh thyme
- 5 medium vine ripened tomatoes, quartered
- 2 cups vegetable stock
- Chopped fresh basil
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place bread cubes in a large bowl.
- Combine 2oz butter and half of the cheese in a medium saucepan over medium low heat. Stir constantly until butter is just melted. Pour over bread cubes.
- Using your hands, toss until cubes are coated with butter. Add the remaining cheese and season with pepper. Toss again. Spread evenly on your lined baking sheet, making sure the cheese is mostly on top of the bread cubes.
- Bake for 5 minutes. Give a good stir. Bake another 5-10 minutes or until cheese and croutons are browned. Set aside.
- Meanwhile, heat ghee in a large dutch oven over medium high heat. Add onion and cook until fragrant, about 3 minutes. Add carrots, celery, and thyme. Cook until fragrant, about 3 minutes. Add tomatoes, give a good stir. Add vegetable stock and season with pepper.
- Bring to a simmer. Cover and simmer for 25 minutes, stirring occasionally.
- Puree with an immersion blender (or a regular blender in batches).
- To serve, top with fresh basil and gruyere croutons.
You know what this means don't you? My tomato entourage is almost ending! NOOOOOO!
I'll need to get an apple entourage soon. 🙂
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