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Creamy Tomato Soup with Truffle Oil

The beautiful savory character of the truffle oil perfectly complements the sweet creamy tanginess of the soup. Sprinkle a bit of chervil on top if it’s in season, or sauté a few sliced wild mushrooms and scatter those on top. This is easy-to-make gourmet comfort food.

Ingredients

Croutons:

  • 6 slices French bread, cut into 1-inch pieces
  • 2 T olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Soup:

  • 4 T butter
  • 1 C chopped onion
  • 2 (28 oz) cans diced tomatoes
  • 2 C low-sodium chicken broth
  • 2 C half-and-half
  • 2 tsp salt
  • 1/4 tsp black pepper

Garnish

  • White truffle oil

Directions

Preheat oven to 375°F.

To make the croutons, place bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, tossing to combine. Bake until golden brown and crispy, about 8 minutes. Remove from heat and set aside.

To make the soup, melt butter in a large saucepan. Add onions and sauté for 2-3 minutes. Add tomatoes, chicken broth, half-and-half, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Working in batches if necessary, transfer to a blender or food processor and blend until smooth. Ladle into soup bowls. Garnish each bowl with croutons and 3-5 drops of truffle oil before serving.

  • Makes 6-8 servings.
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