Copycat Tomato Soup
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This savory soup recipe was inspired by the kind that you can find at your favorite bakery-type restaurant. It's a hearty Copycat Tomato Soup that's full of authentic flavor. We top it off with homemade croutons to give it that extra zing!
What You'll Need
- 1/2 of a 1 pound loaf Asiago cheese bread
- 3 tablespoons butter, softened
- 5 tablespoons butter
- 1/2 cup chopped onion
- 5 tablespoons all-purpose flour
- 4 cups milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons sugar
- 2 (28-ounce) cans crushed tomatoes
- 3 tablespoons chopped fresh basil, divided
What to Do
- Preheat oven to 425 degrees F.
- Make croutons for the top of the soup by slicing the bread into 3/4-inch-thick slices. Butter both sides with softened butter, then cut slices into bite-sized cubes. Place cubes on a rimmed baking sheet and bake 10 to 15 minutes, or until crispy. Set aside.
- In a large soup pot over medium heat, melt 5 tablespoons butter. Add onion and cook until softened but not browned, stirring occasionally.
- Sprinkle flour over onion and continue to stir and cook 1 to 2 minutes. Slowly add the milk, salt, pepper, and sugar. Continue to cook and stir 8 to 10 minutes or until slightly thickened. Add tomatoes and 2 tablespoons basil, and simmer 15 minutes or until hot and creamy. Serve immediately topped with croutons and sprinkled with remaining basil.
Nutritional InformationShow More
Servings Per Recipe: 8
- Calories 319
- Calories from Fat 139
- Total Fat 15g 24 %
- Saturated Fat 9.2g 46 %
- Trans Fat 0.6g 0 %
- Protein 10g 21 %
- Cholesterol 40mg 13 %
- Sodium 1,015mg 42 %
- Total Carbohydrates 38g 13 %
- Dietary Fiber 4.7g 19 %
- Sugars 18g 0 %
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