Warm and rich, this soup can be made in under half an hour for quick, delicious comfort food, and the dash of savory truffle oil adds a decidedly European touch. This sophisticated soup is perfect for a cold winter night or as an elegant luncheon starter.

Ingredients

Croutons

6 slices French bread, cut into 1-inch (2.54 cm) pieces
2 Tbsp (30 ml) olive oil
¼ tsp (1.3 g) salt
¼ tsp (0.5 g) pepper

Soup

4 Tbsp (57 g) unsalted butter
1 C (151 g) onion, chopped
2 28-oz (858-g) cans diced tomatoes
2 C (473 ml) low-sodium chicken broth
2 C (273 ml) half-and-half
1½ tsp (7.5 g) salt
¼ tsp (0.5 g) pepper
White truffle oil

Directions

Croutons

Preheat oven to 375°F (190°C). Place bread on a baking sheet, drizzle with olive oil; sprinkle with salt and pepper; toss to combine and bake until golden brown, about 8 minutes. Set aside.

Soup

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

Prep time: 5 minutes.
Cook time: 23 minutes.
Makes 6 servings.