Homemade Tomato Soup

Yesterday, I decided to try a new soup recipe. My hubby loves tomato soup, so I searched the Internet for the *perfect* recipe !

Lynn’s Kitchen Adventures got my attention with her “Panera Bread Style Tomato Soup”. I have only had a few things from Panera, but everything I have ever eaten from there has been delicious!

I almost had everything on hand to make this, so I ran to the store to get what I needed and then came home to start cooking this fabulous soup! (I did switch an ingredient simply because my store did not have the kind of tomatoes she called for in her soup so I used crushed where she used whole I think).

For starters, you will need the following items:

You will need:

• 2 Tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 cups of chicken broth or stock
• 2- 28 ounce cans of  crushed tomatoes
• ¼ cup shredded parmesan cheese, this is the real stuff, not the stuff from a can
• ¼ cup asiago cheese, shredded or use an Italian cheese blend
• ½ teaspoon salt or to taste
• pepper

The first step is to get ALL your ingredients prepped so you can just pop them in whenever they’re ready. Chop up your onion and garlic and set them aside. Open all your cans. Measure out your cheeses and set aside. You have now just created your “mise en place” which means everything in one place! (Not sure if I spelled that right or not–but that is what it means)

Caramelize your onions and then add in the garlic!

Next, add in your broth, tomatoes, and Parmesan cheese!

After adding those ingredients, allow the soup to simmer for about 30 minutes and then blend really well with an immersion blender. The last step is to add in the asiago cheese and allow it to melt. Salt and pepper to taste and you have a delicious and hearty and good for you soup!

I topped mine with some homemade crusty croutons and some extra asiago and Parmesan cheeses. The finished product is. . .YUM!

Hope you Enjoy!

Homemade Tomato Soup

 

• 2 Tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 cups of chicken broth or stock
• 2-28 ounce cans of crushed tomatoes
• ¼ cup shredded parmesan cheese, shredded
• ¼ cup asiago cheese, shredded
• ½ teaspoon salt or to taste
• pepper

1. In a large pot heat olive oil. Add the onion, stirring often until lightly caramelized.
2. Add minced garlic and cook for 1 minute.
3. Add broth, tomatoes, and parmesan cheese and simmer uncovered for 30 minutes, stirring occasionally.
4. Carefully puree the mixture with an immersion blender.
5. Return to heat and add asiago cheese and stir until melted.
6. Salt and pepper to taste.

This post is linked to One Food Sunday,