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Tomato Onion Soup ❤️ Such a cozy and delicious soup! Perfect for the colder months ahead.

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. I made this because I was feeling a bit under the weather and it was perfect. It’s honestly very easy to make, and it will become one of your favorite soups!

Caramelized Onion & Tomato Soup

How To Prepare Tomato Onion Soup

🧅 First, add the onions to a heavy bottomed pot with a drizzle of olive oil. Turn hear up to medium high and mix for 2-3 minutes. Then, lower heat to medium low and let them caramelize, stirring periodically for about 45 minutes.

🍷 Secondly, at this point, add some salt, 1 tbsp butter and 1 cup of red wine. Then, turn heat up to medium and let them go until the wine is fully absorbed by the onions.

🍅 Add in 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.

🔥 Then, add in 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. At this point adjust seasoning to taste. Then, turn heat off and finish with the butter.

🍞 Then, toast a couple pieces of ciabatta on both sides.

🧀 Then, divide the soup into bowls, top with a slice of bread, lots of gruyere and broil for a couple minutes.

🌿 Lastly, add chives, basil, parmesan and black pepper.

Substitutions and Variations

  1. Herbs are always very easy to swap out for your favorites or which ever ones you have on hand.
  2. You can use your cheese of choice instead of gruyere.
  3. You can use any broth of your choice, I used beef broth.
  4. You can use 0% alcohol wine, Giesen has a great selection.
tomato onion soup

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

What gruyere do you use?

I use Emmi Gruyere.

Can I use a different cheese?

Yes of course! You can use any cheese of your choice.

What tomato paste do you use?

I use Amore Tomato Paste Double Concentrated.

Is there an alternative to red wine?

You can use 0% alcohol red wine. Giesen has a great selection.

What canned tomatoes do you use?

I use Bianco Dinapoli.

Tomato Onion soup

By Nadia Aidi
Prep 10 minutes
Cook 1 hour 30 minutes
Total 1 hour 40 minutes
Servings: 4
Tomato Onion soup ❤️ Such a cozy and delicious soup! Perfect for the colder months ahead.

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

Directions 

  • First, add the onions to a heavy bottomed pot with a drizzle of olive oil. Turn hear up to medium high and mix for 2-3 minutes. Then, lower heat to medium low and let them caramelize, stirring periodically for about 45 minutes.
  • Secondly, at this point, add some salt, 1 tbsp butter and 1 cup of red wine. Then, turn heat up to medium and let them go until the wine is fully absorbed by the onions.
  • Add in 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.
  • Then, add in 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. At this point adjust seasoning to taste. Then, turn 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.
  • Lastly, add chives, basil, parmesan and black pepper.

Nutrition

Calories: 5796kcal, Carbohydrates: 146g, Protein: 199g, Fat: 462g, Saturated Fat: 248g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 150g, Trans Fat: 12g, Cholesterol: 1513mg, Sodium: 5230mg, Potassium: 4592mg, Fiber: 21g, Sugar: 80g, Vitamin A: 18194IU, Vitamin C: 63mg, Calcium: 1391mg, Iron: 36mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American

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