This Creamy Tomato Soup, made with fresh tomatoes with Smoked Gouda is a 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 Creamy Tomato Soup made with fresh tomatoes is ideal for this transitional time. 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.
Cream of Tomato Soup Ingredients:
- Roma or Plum tomatoes : roasted to bring out their natural flavor
- Onion and Garlic Cloves: roasted with the tomatoes
- Fresh Basil Leaves
- Olive Oil
- Parmesan Cheese: we prefer freshly grated parmesan for maximum flavor
- Heavy Cream: use ½ cup or 1 cup to achieve a rich creamy soup
- Chicken Base
- Crushed Red Pepper, Freshly Ground Black Pepper, Italian Seasoning: for the right amount of spice
How to Make Creamy Tomato Soup with fresh tomatoes:
- 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.
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.
How to make Mini Grilled Cheese Croutons (Smoked Gouda & Bacon 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.
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.
Cream of Tomato Soup Serving Suggestions:
Not in the mood for croutons? No problem! Pair this soup with our Steel City Grilled Cheese , Mixed Mushroom Toasts, or Hot Pickled Pepper Focaccia.
Looking for a lighter option? Serve a warm bowl of soup with Grilled Romaine Caesar salad or Rustic Kale Salad.
More Comforting Soup Recipes:
- Rich & Velvety Cream of Mushroom Soup
- Broccoli Cheddar Potato Soup
- Sweet Corn Cheesy Chowder
- Fire Roasted Black Bean Soup
Cream of Tomato Soup recipe
This easy Cream of Tomato Soup recipe, with Smoked Gouda + Bacon Croutons, is a sophisticated play on a childhood favorite.
- Total Time: 1 hour
- Yield: 1 quart 1x
Ingredients
FOR THE SOUP:
- 10-12 Roma or plum 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
Instructions
TO MAKE THE SOUP:
- 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.
Notes
- you can substitute canded tomatoes for fresh tomatoes in a pinch. We like whole San Marzano tomatoes the best.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 8 oz bowl
- Calories: 336
- Sugar: 3.9 g
- Sodium: 503.1 mg
- Fat: 23.6 g
- Carbohydrates: 19.5 g
- Protein: 11.9 g
- Cholesterol: 59.1 mg
Keywords: soup, recipe, easy, cream of tomato, grilled cheese, gouda. bacon, fall, comfort, autumn, creamy, cream
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Stine Mari says
What a delicious bowl of comforting soup. Stunning photographs that really emphasis the rustic and comforting flavors. I really want to give this one a try, even though the tomato season is over here in Norway.
Jackie says
Thanks so much Stine Mari! We are so glad you found us. It is always disappointing when tomato season is over! You can use canned tomatoes for this recipe in the off season. Just roast them in a baking dish for twenty minutes and proceed with recipe.
Niki Scott says
This picture caught my eye scrolling on Instagram .... beautiful photography! But the recipe, this was so delicious! I love tomato soup and this one exceeded my expectations! And the croutons.... over the top yummy! Don’t hesitate to make this! Perfect for the winter cold months coming up!
★★★★★
Jackie says
We just love reading this!! thank you so much Niki!!
Barb says
Looks amazing! I need to try this one!
★★★★★