French Tomato Soup with Gruyere


This soup is the second installment for the September soup recipes over at the Bldg 25 blog for Free People. We've been having a lot of fun working on these and are already gearing up for the October recipes. 

We decided to hook up two of our favorite soups and this love child was the result. I think tomato soup is one of the most comforting foods, especially with a grilled cheese. Then recently, we got to talking about French Onion, how we haven't had it in a while and it could be an interesting recipe to tweak. This tomato soup ended up having a sort of grilled cheese incorporated, inspired by the croute and gruyere topping that can be found on French Onion.

 View the original post here.


French Tomato Soup with Gruyere
serves 6

1 tbs butter
1 medium onion, diced
2 garlic cloves, thinly sliced
1 tbs fresh thyme
12 fresh ripe tomatoes, seeded and peeled
2 tbs tomato paste
1 28-ounce cans whole tomatoes
1/2 teaspoon sugar
salt, pepper to taste
Gruyere cheese, 6 slices
Crunchy french bread, 6 slices toasted

Melt butter in a large heavy pot over medium heat. Add onion and cook until completely soft and translucent, 8 minutes. Add garlic and thyme and sauté until fragrant, about 1 minute. Increase heat to medium-high, add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, about 5 minutes.

Add seeded and peeled tomatoes with juices, 1/2 teaspoon sugar, salt and pepper, and 4 cups water to pot. Increase heat to high and bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces by 1/3rd. Remove soup from heat and using a stick blender, or in small batches in a conventional blender, puree until very smooth. Taste and season with any additional salt and pepper.

To serve, top soup with a slice of crunchy French bread and slices of cheese. In an oven safe bowl, broil under high heat until cheese is browned and bubbling.