French Onion Tomato Soup
Updated: Jan 29, 2018
1 small onion, finely chopped
1 Tbs finely minced garlic
½ of 1 whole jarred roasted red pepper, finely chopped
2 Tbs tomato paste
kosher salt to taste
coarsely ground black pepper to taste
1 – 28 oz can whole plum tomatoes, drained, tomatoes hand crushed, juices reserved
2 cups chicken stock
1/3 cup thinly sliced fresh basil leaves
2 Tbs extra virgin olive oil
4-6 - slices crusty sourdough bread
1 - 1 ½ cups grated cheddar cheese (¼ cup for each slice used)
In a large soup pot over medium heat sauté the onion and garlic in ¼ cup of olive oil until softened. Stir in the roasted pepper and tomato paste. Season with a generous pinch of salt and pepper. Cook, stirring constantly until the tomato paste darkens in color.
Add the stock, tomatoes, and their juices. Bring to a boil. Reduce heat to medium low and simmer gently, uncovered, stirring occasionally for 30 minutes.
Remove from heat. Adjust seasoning. Use an immersion blender to puree to desired consistency. Stir in the basil.
Heat the oven broiler on high. Heat 1 Tbs olive oil in a skillet over medium. Toast the bread on both sides until golden brown, adding more oil if necessary.
Spoon the soup into an oven safe crock or bowl and top with the toasted bread.
Sprinkle generously with cheese. Place the bowls of soup on a rimmed baking sheet and place in the oven on a rack in the highest position possible under the broiler element. Broil until the cheese is melted and golden brown.
Vegetable stock, water, or bouillon dissolved in water can be used in place of stock.
Bread that is cut just slightly larger than the top of the crock or bowl works best. It keeps the bread from sinking into the soup and becoming too soggy.
Any type of melting cheese can be used on the bread. Use what you like or have available.