winter tomato soup au gratin
Warm Up with Winter Tomato Soup au Gratin: A Cozy Italian Delight
As the days grow shorter and the temperature drops, there’s nothing quite like a bowl of comforting soup to warm you from the inside out. Today, we’re sharing a recipe for Winter Tomato Soup au Gratin – a rich, flavorful, and utterly satisfying dish that elevates the classic tomato soup to a whole new level. This isn’t your average weeknight soup; it’s a special occasion treat, perfect for a cozy dinner party or a relaxing weekend meal.
This recipe draws inspiration from Italian and Mediterranean flavors, utilizing simple, high-quality ingredients to create a truly memorable experience. The secret? A beautiful, deeply flavored tomato base, topped with a generous layer of grated Basque sheep’s milk cheese (or a delicious blend of Gruyère and Comté!), and finished with a touch of clarified butter for extra richness. And let’s not forget the homemade croutons – heart-shaped for a touch of whimsy!
What makes this soup special?
- Deep Flavor: Using San Marzano tomatoes and a bouquet garni infuses the soup with incredible depth of flavor.
- Gratin Perfection: The cheesy gratin topping adds a luxurious texture and irresistible golden-brown crust.
- Homemade Croutons: These aren’t just any croutons – they’re heart-shaped and perfectly crisp, adding a delightful crunch to every bite.
- Comfort Food Elevated: This recipe takes a classic comfort food and transforms it into something truly special.
Tips for the Perfect Soup:
- Tomato Quality Matters: San Marzano tomatoes are known for their sweetness and low acidity, making them ideal for this recipe. If you can’t find them, use the best quality canned tomatoes you can find.
- Bouquet Garni: Don’t skip the bouquet garni! It adds a subtle herbal complexity to the soup. You can easily make your own using fresh leek, parsley, and a bay leaf tied together with kitchen twine.
- Cheese Choices: While Basque sheep’s milk cheese is traditional, Gruyère and Comté are excellent substitutes. Feel free to experiment with other flavorful cheeses like Fontina or Asiago.
- Crouton Creativity: Get creative with your crouton shapes! Use cookie cutters to create fun designs for a festive touch.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes! You can make the tomato base a day or two in advance and store it in the refrigerator. Assemble and broil just before serving.
- Can I use fresh tomatoes instead of canned? While fresh tomatoes can be used, canned San Marzano tomatoes provide a more consistent flavor and texture.
- Is this soup vegetarian? Yes, this recipe is naturally vegetarian.
- Can I freeze this soup? It’s best enjoyed fresh, but you can freeze the tomato base (before adding the cheese and croutons) for up to 3 months.
- What wine pairs well with this soup? A dry rosé or a light-bodied Italian red wine like Chianti would be a perfect complement.
So, gather your ingredients, preheat your broiler, and get ready to enjoy a bowl of pure winter bliss! This Winter Tomato Soup au Gratin is sure to become a new family favorite.
Winter Tomato Soup au Gratin
Ingredients
- 1 1/2-2 tablespoons olive oil
- 2 tablespoons minced garlic
- 4 tablespoons minced shallot
- 2/3 cup diced carrot
- 2 28 ounce cans whole San Marzano tomatoes with juice
- 1 bouquet garni (with fresh leek, fresh Italian parsley, and bay leaf)
- 1/4 cup olive oil
- 4-6 slices country bread
- 2 cloves garlic (optional, for croutons)
- 4 ounces Basque sheep’s milk cheese, grated or 2 ounces Gruyère, grated and 2 ounces Comté, grated
- 1 tablespoon unsalted clarified butter
- to taste kosher salt
- to taste freshly ground black pepper
Instructions
- Prepare croutons: Cut bread about 1 inch thick (cut horizontally for more surface area if using a baguette). Use a heart-shaped cookie or biscuit cutter and cut heart shapes from the slices.
- Dry croutons: Let sit uncovered overnight or place on a baking sheet and place in the oven uncovered at 200 degrees Fahrenheit until dry.
- Season croutons: Brush with olive oil (and smeared garlic if desired). Sprinkle with salt. Bake at 350 degrees Fahrenheit for about 5 minutes, turning over after 2-3 minutes, until light golden brown. Set aside.
- Prepare tomatoes: Pour tomatoes and juice into a food mill. Pass through to separate seeds and skin from puréed liquid. Discard seeds and skin. Reserve strained liquid.
- Sauté vegetables: In a pot, heat olive oil. Add garlic, shallot, and carrot and cook until softened.
- Simmer soup: Add tomatoes and bouquet garni. Bring to a simmer and cook for 20-25 minutes.
- Assemble and broil: Place soup in oven-safe bowls. Top with grated cheese and a drizzle of clarified butter. Broil until cheese is melted and bubbly.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
