Smoky Tomato Soup with Gruyere Toasts
Cozy up with a bowl of smoky tomato soup paired with indulgent Gruyere toasts—an irresistible combination for chilly evenings or anytime you're craving comfort food with a sophisticated twist. This vibrant, creamy soup is elevated by the rich depth of smoked paprika and the brightness of vine-ripened tomatoes, blended into a velvety base with a touch of heavy cream. Perfectly matched with golden, broiled baguette slices topped with melty Gruyere cheese, this dish offers a balance of smoky, tangy, and savory flavors. Ready in just 50 minutes, this easy-to-make recipe is sure to impress for weeknight dinners or casual get-togethers. Garnish with fresh parsley for a pop of color and serve warm for a satisfying, soul-soothing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons smoked paprika
- 28 ounces canned whole peeled tomatoes
- 2.5 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 8 slices baguette, sliced
- 1 cup Gruyere cheese, grated
- 2 tablespoons butter, softened
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add minced garlic and smoked paprika to the pot. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the canned whole peeled tomatoes and their juices, breaking up the tomatoes with a wooden spoon. Add the vegetable stock, sugar, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer and allow to cook for 20 minutes, stirring occasionally to prevent sticking.
Remove the pot from heat and use an immersion blender to carefully puree the soup until smooth. (Alternatively, transfer the soup in batches to a standing blender.)
Stir in the heavy cream and adjust seasoning as needed with additional salt or pepper. Return to low heat to keep warm.
While the soup is simmering, preheat the broiler. Spread the softened butter on one side of each baguette slice and place them buttered-side down on a baking sheet.
Top the unbuttered side of the baguette slices with grated Gruyere cheese, dividing it evenly. Broil for 3-4 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown.
Ladle the soup into bowls, top with fresh parsley if desired, and serve alongside the Gruyere toasts.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 7982 mg | 347% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 55.5 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1491 mg | 115% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3193 mg | 68% | |
*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.
