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Tomato Onion Soup ❤️ This is such a cozy and delicious soup! it is perfect for the colder months and just really hits the spot. I originally made this because I was feeling a bit under the weather and the results were just what I needed.
For this recipe, I used Bianco Dinapoli crushed tomatoes!
If you loved this recipe, check out my French Onion Soup!
Why You’ll Love Tomato Onion Soup
Soups are one of my comfort foods and this one is EPIC! It’s cheesy, creamy and sooo delicious. The flavors are incredibly rich and savory. It’s honestly very easy to make, and it will quickly become one of your favorite soups!
How To Prepare Tomato Onion Soup
🧅 Add the onions to a heavy bottomed pot with a drizzle of olive oil. Turn the heat up to medium high and mix for 2-3 minutes. Lower heat to medium low and let them caramelize, stirring periodically for about 45 minutes.
🍷 Add some salt, 1 tbsp butter and 1 cup of red wine. Turn heat up to medium until the wine is fully absorbed by the onions.
🍅 Add tomato paste, balsamic vinegar, tamari, garlic and anchovies. Turn heat up to medium high and mix together until all liquid is absorbed and garlic gets fragrant. Then, add in remaining wine.
🔥 Add in tomatoes, broth and spices, then bring to a simmer and cook covered on medium low for 30 minutes. Stir periodically so the bottom doesn’t stick.
🧈 Blend the soup until smooth, add in heavy cream and simmer for 5 minutes. Adjust the seasoning to taste and then turn off heat, add the butter.
🍞 Toast a couple pieces of ciabatta on both sides.
🧀 Divide the soup into bowls, top with a slice of bread, add lots of gruyere and then broil for a couple minutes.
🌿 Add chives, basil, parmesan, black pepper and that is it!
Substitutions and Variations
- Herbs are always very easy to swap out for your favorites or which ever ones you have on hand instead.
- You can use your cheese of choice instead of gruyere.
- You can use any broth of your choice, but I used beef broth.
- You can use 0% alcohol wine, Giesen has a great selection.
Chef Nadia’s Tip
Don’t rush the caramelizing of the onions. Yes it can take a while, but it’s worth it.
Similar Recipes
Common Questions
I use Emmi Gruyere.
Yes of course, you can use any cheese of your choice.
Yes, you can certainly use 0% alcohol red wine, Giesen has a great selection.
I used Bianco Dinapoli.
Tomato Onion soup
Ingredients
- 2 ½ yellow onions, thinly sliced
- 56 oz roasted tomatoes, 2 cans of 28 oz
- 2 garlic cloves
- 2 tbsp tomato paste
- 3 anchovies
- 1.5 tbsp balsamic vinegar
- 1.5 tbsp tamari
- 1 ½ cup red wine
- 4 cups beef, chicken or veg broth (I used beef)
- 3 cups heavy cream
- 2 tbsp butter
- 1 tbsp dried basil
- 1/2 tbsp dried oregano
- 1/2 tbsp dried chives
- Ciabatta
- Gruyere , to taste
- Fresh chives , to taste
- Fresh basil, to taste
- Parmigiano, to taste
Instructions
- Add the onions to a heavy bottomed pot with a drizzle of olive oil. Turn heart up to medium high and mix for 2-3 minutes. Lower heat to medium low and let the onions caramelize, stirring periodically for about 45 minutes.
- At this point, add some salt, 1 tbsp butter and 1 cup of red wine. Turn the heat up to medium until the wine is fully absorbed by the onions.
- Add tomato paste, balsamic vinegar, tamari, garlic and anchovies. Turn the heat up to medium high and mix together until all liquid is absorbed and garlic gets fragrant. Add in remaining wine.
- Add tomatoes, broth and spices. Bring to a simmer and cook covered on medium low for 30 minutes. Stir periodically so the bottom doesn’t stick.
- Blend the soup until smooth, add in heavy cream and simmer for 5 minutes. Adjust seasoning to taste. Turn the heat off and finish with the butter.
- Toast a couple pieces of ciabatta on both sides.
- Divide the soup into bowls, top with a slice of bread, lots of gruyere and broil for a couple minutes.
- Add chives, basil, parmesan, black pepper and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
