Food & Wine

What's This?
Serving size 4
Total Time

The secret to this creamy, delicate, fresh tomato soup is using a sweet onion, which cuts the acidity of the tomato.


3 Tbsp (1 stick) unsalted butter¾ cup minced sweet onion, such as Vidalia 1 ½ lb tomatoes—peeled, seeded and chopped, with juices 1 tsp tomato paste1 basil sprig salt freshly ground pepper12 thin baguette slices, toasted ¼ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese


  1. In a large saucepan, melt the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the tomatoes and their juices, along with the tomato paste and cook, stirring, for 5 minutes. Add the broth and basil and season with salt and pepper. Simmer until the tomatoes are broken down, about 15 minutes. Discard the basil and puree the soup until smooth.
  2. Preheat the broiler and arrange the baguette toasts on a baking sheet. Sprinkle with the cheese and broil just until melted, about 30 seconds. Serve the soup with the cheese toasts.

Make Ahead: The soup can be refrigerated overnight.

Recipe Credit: Grace Parisi
Image Credit: Con Poulous

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Tags: Dinner, Lunch, Kid-Friendly, Low Carb, Tomato

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