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.
Helllloooooo September!
- 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. 🙂
Happy September!
Trish
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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
I love tomato soup! Can’t wait to try your recipe, Trish!
Making this now on a rainy day in the Hudson Valley. It smells wonderful!
Awesome Kimberly! Let me know how it turned out!
Trish this looks so amazing! Just printed the recipe and am going to make it tomorrow night before it gets back up to 90 degrees this weekend. I’m SO ready for fall – I’m over the heat! Can’t wait until I have to wear my slippers all day every day 🙂
Awesome Raquel! Let me know what you think! The croutons are freakin killer. I could eat handfuls of those!
Slippers and pajamas, YES!! That’s how I want to spend every Sunday! 😀
This soup looks amazing! Tomato soup is my fave!
It was awesome! Thank you so much Kate!
This soup looks amazing, as did your gazpacho 🙂 I say, tomato recipes… bring it. My husband loves gruyere so I will definitely make this! Also, your pin for Pinterest is beautiful! Are you making them in Photoshop or Lightroom? I’d love to know how you create them!
Hey Lucy! Thank you so much! I actually just quickly make the pins in Picmonkey. Super speedy and easy!
First a cold tomato soup and now a warm one and with cheeeeese?!?! Are you like trying to make me lick my screen? Photos look gorgeous!
Thank you so much Lorena! I love tomato soup so much!
You had me at gruyere…
MMMMM….. gruyere. My all time fave cheese.
Oh how I love tomato soup and I’m thinking gruyere croutons and fresh basil sound like the perfect topping. Delicious! Keep the tomato recipes coming 😉
Thanks Jessica! There are definitely more tomatoes around these parts! Glad to hear you like them as much as I do. 🙂
This sounds SO good! My husband loves tomato soup with any sort of cheese and so do I! We don’t even wait for the weather to cool down for soup 😉
I don’t either! I love making soup. So easy for weeknights and totally delicious. 🙂
It’s still so hot here…hotter than it’s been a lot of the summer, but I was just thinking about making an onion soup with melted cheese croutons (because I have soup on the brain all the time). And then I saw your recipe and thought I should make this since tomato season is about to end. And your soup looks delicious! I love summer tomatoes…I wish tomato season was year round!