French Tomato Soup with Gruyere (Vegetarian)

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This is the second post in our soup recipe series for September from Jill of a Better Happier St. Sebastian.

vegetarian french tomato soup

French Tomato Soup with Gruyere (vegetarian)

6 servings
1 tbs butter
1 medium onion, diced
2 garlic cloves, thinly sliced
1 tbs fresh thyme
12 fresh ripe tomatoes
2 tbs tomato paste
1 28-ounce can whole tomatoes
1/2 teaspoon sugar
salt, pepper to taste
Gruyere cheese, 6 slices
Crunchy french bread, 6 slices toasted

vegetarian french tomato soup with gruyere

Melt butter in a large heavy pot over medium heat. Add onion and cook until completely soft and translucent, 8 minutes. Add garlic and thyme and sauté until fragrant, about 1 minute. Increase heat to medium-high, add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, about 5 minutes.

Add tomatoes with juices, 1/2 teaspoon sugar, salt and pepper, and 4 cups water to pot. Increase heat to high and bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces by 1/3rd. Remove soup from heat and using a stick blender, or in small batches in a conventional blender, puree until very smooth. Taste and season with any additional salt and pepper.

To serve, top soup with a slice of crunchy french bread and slice of cheese. In an oven safe bowl, broil under high heat until cheese is browned and bubbling.

vegetarian french tomato soup

vegetarian french tomato soup

Check out Jill’s blog, a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog.

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Comments

Annejelina -September 8, 2013, 10:26AM

This sounds delicious and perfect for fall <3 Yum!
<3 Annejelina

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Anonymous -September 8, 2013, 6:36PM

The recipe sounds delicious, one problem though … It’s missing some steps it seems? ie how long to yo boil it for?

Liz -September 8, 2013, 8:18PM

This is perfect for transitioning into the cold weather. I cannot wait to try it!

http://lamentinglizzie.blogspot.com
http://smellthetoffee.com

Jillian -September 8, 2013, 9:27PM

Hi Anon!

To reduce the soup by 1/3, it will take about 30 minutes!

Audrey -September 8, 2013, 10:05PM

Is it 2 tbs or cups of tomato paste?

Kailee Anne -September 8, 2013, 10:15PM

Mmm, does that look yummy! I can’t wait to try this recipe out for myself! I always love the ones you ladies post here on the blog. I’m especially a fan of the grilled cheese, and the heirloom tomato and avocado salad you recently posted!

xo Kailee Anne
spirit x annimal

meg -September 9, 2013, 8:49AM

This sounds awesome – however, I would through in a bit of meat. ;)
http://happinessiscreating.com/

Christina -September 9, 2013, 11:16AM

Gruyere and tomatoes, I think I could get used to that. YUM!

Pop on over to Because of Madalene and check out the Meatball Burgers I grilled up the other day!
http://www.becauseofmadalene.com/2013/09/gluten-free-meatball-burgers-on-garlic.html

xoxo,
Christina

Vasare Nar -September 9, 2013, 3:08PM

looks delicious!

Shiloh -September 9, 2013, 8:11PM

What app do you use to edit these pictures? (As cliché as it is, I swoon everytime I find myself on this blog.)

Sunchild -September 10, 2013, 1:33PM

This looks AMAZINGG!!! I’m totally making this tonight! One thing…do you take the skin off the fresh tomatoes at all? I’ve made home made tomato soup before and I think that’s how it went…but I could be wrong. Thanks! :)

DIYEARTE ♦ DIY -September 11, 2013, 4:18AM

mmmm looks delicious!! ☺

WE❤DIY:
→ DIYEARTE ♦ DIY

Jillian -September 11, 2013, 2:19PM

Yes, the tomatoes should be peeled first!

Crista -September 14, 2013, 11:43AM

looks tasty!

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