Cream of Tomato Soup with Smoked Gouda + Bacon Croutons is fall favorite, full of fresh, complex flavors.
We in the Northeast have been experiencing an “Indian Summer”, enjoying some unseasonably warm weather. Yet we know that the brisk autumn air will soon be upon us. While soup is traditionally a cold weather food, this Cream of Tomato Soup is ideal for this transitional time, as it utilizes the fresh flavors of the last tomato harvest of the year. We were fortunate to have an abundance of plum tomatoes in our little garden this year, and this soup recipe is perfect for the “not so ripe” or “pretty” tomatoes, since roasting them will bring out the fresh tomato flavor no matter how many blemishes they have.
I would have to say that soups are one of my favorite things to cook. I love being able to combine flavors and textures, creating a good comfort food that can warm the body as well as the soul. Jackie loves the fall season as well. A good bowl of soup, a warm sweater, and a cool autumn breeze is a picture perfect moment for her. She enjoys helping to brainstorm ideas for comforting fall soups, and this is no exception.
Tomato flavors have been calling my name, but in true superman cooks fashion, we had to find a way to make this soup a little more unique. Cream of Tomato Soup with grilled cheese is a classic combination. We decided to create a gourmet “grilled cheese” crouton with smoked Gouda and bacon and add it directly to the soup, combining our favorite flavors and taking simple tomato soup to the next level.
The smokiness of the bacon and the nuttiness of the smoked Gouda tastes great, adding a complex texture to the creamy soup. This recipe is ideal for the novice cook, as it is super simple and very forgiving. Yet the result is packed with flavor, giving anyone the courage to take on more complex recipes. So if you happen to have an abundance of tomatoes and need a quick meal idea, be sure to give this one a try. You will not be disappointed.
Check out some of our other favorite heart-warming soup recipes: Southwestern Turkey Chili, Tuscan Peasant Soup, Spaghetti & Meatball Soup
- FOR THE SOUP:
- 10-12 roma tomatoes
- 1 medium onion
- 2 cloves garlic
- 4-6 basil leaves
- ¼ C olive oil
- ¼ C grated parmesan cheese
- ½ C -1 C heavy cream
- 1 tsp chicken base
- 1 tsp crushed red pepper
- 1 tsp black pepper
- 1 tsp italian seasoning
- FOR THE CROUTONS:
- 4 slices bacon, cooked
- 4 slices bread
- 4 ounces smoked gouda cheese
- 2 tbsp butter
- ¼ C olive oil
- ¼ C parmesan cheese
- Preheat oven to 400°
- Cut tomatoes into 2" pieces and place on baking sheet.
- Add rough chopped onions and garlic.
- Sprinkle with olive oil, crushed red pepper, Italian seasoning and black pepper.
- Place in oven and roast for 30-40 minutes, until tomatoes and are soft and onions are translucent.
- Transfer to a medium sauce pan and add basil leaves, chicken base and 1 C water.
- Grind until smooth using a stick (emulsion) blender.
- Add heavy cream and stir. Use as much cream as you like to reach desired consistency.
- TO MAKE CROUTONS:
- Butter one side of all slices of bread.
- Place butter side down in skillet and top 2 slices of bread with 2 slices bacon each as well as 2 ounces each gouda cheese.
- Top with remaining bread slices and cook over medium heat until bread is browned and cheese melted.
- Remove and allow to cool.
- Cut crusts off and then cut into ¾" square pieces. Place in mixing bowl and toss with olive oil and parmesan cheese.
- Place in skillet over medium heat and toss until crispy and browned ( about 4-6 minutes.
- Sprinkle croutons on top of soup and drizzle with some heavy cream and chopped chives.
- Serve warm.