French Onion Tomato Soup
Indulge in the comforting fusion of classic French onion soup and hearty tomato soup with this French Onion Tomato Soup recipe. Slow-caramelized onions bring a deep, rich sweetness that pairs beautifully with the vibrant tang of crushed tomatoes and tomato paste, all simmered in a thyme-scented vegetable broth for a harmonious blend of flavors. Topped with golden, oven-toasted baguette slices smothered in melty Gruyère or Swiss cheese, this dish is both rustic and luxurious. Perfect as a cozy appetizer or a light dinner, it’s a savory delight that comes together with simple ingredients but delivers gourmet-level satisfaction. Whether you’re craving a warming bowl during chilly weather or looking to elevate your soup game, this recipe is sure to please.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 3 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 6 slices baguette slices, about 1-inch thick
- 1 cup grated Gruyère or Swiss cheese
Instructions
Melt the butter and olive oil together in a large pot over medium heat.
Add the thinly sliced onions and cook, stirring often, for 25-30 minutes until they are deeply caramelized. Reduce the heat if necessary to prevent burning.
Stir in the sugar and garlic and cook for an additional 2 minutes until fragrant.
Add the crushed tomatoes, tomato paste, vegetable broth, thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a gentle simmer and let it cook uncovered for 30 minutes, stirring occasionally.
While the soup simmers, preheat your oven to 400°F (200°C).
Place the baguette slices on a baking sheet and toast them in the preheated oven for 5 minutes, flipping halfway through, until lightly golden.
Sprinkle the grated Gruyère cheese evenly over the toasted bread slices and return them to the oven. Bake for another 5 minutes, or until the cheese is melted and bubbly.
Remove the bay leaf from the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and top each serving with a cheesy crouton. Serve immediately.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 7962 mg | 346% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 87.1 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1474 mg | 113% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5876 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
