Creamy Tomato Soup with Truffle Oil

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.



  • 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


  • 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



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.


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.

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