Campbell’s tomato soup has been a legend in a can since 1902. The iconic brand is an indispensable fixture in American kitchens, and so recognizable, Andy Warhol appropriated its imagery into an iconographic pop art emblem in the 60s solidifying its celebrity status forever. That familiar red and white label is one of America’s most ubiquitous food products, ranking right up there with Oreos and Coke.
Southerners, however, have always known that there is much more to soup than opening a can. Soup epitomizes delicious, modest, and quality cooking and eating, and provides people with warm and comforting feelings. We are sure of one thing; the possibilities of enjoyment and preparation are endless.
If you think about it, there is no meal as simple as soup. It is as primitive as the history of cooking. Even before the advent of the recipe gathering a few ingredients and boiling them up in a pot was simple, nutritious, and filling. Just the scent of a pot simmering on the stove is enough to transform your kitchen into a cozy haven. Warm, thoughtful, and delightfully personal and made entirely with love and a few spices, soup is like serving hugs by the ladle.
Yesterday, my mother, aunt, cousin, and her daughter all gathered at my home to have lunch. I immediately thought of serving tomato soup. Yes, I know it is 115º outside, but soup is a meal that draws people together and lends itself to casual conversations. Our family is comprised of over-talkers, storytellers, and exaggerated gesticulators, so eating with a spoon seemed safer than a fork.
Food ties families together in the most loving ways. In the South, we take gatherings to a new level with the never-ending art of conversation. For me, today will rank as one of my most cherished memories. Whether you reach for a can of that beloved store brand or start from scratch, remember soup is like family – it gets better the longer you allow time to simmer.
Roasted Tomato Soup with Parmesan Grilled Cheese Croutons
INGREDIENTS
For the Soup
- 4-5 pounds vine-ripened or Roma tomatoes (10-12 tomatoes), cut in half or quarters depending on size
- 2 large garlic bulbs, tops cut off
- 2 medium-large onions, cut in half and then quartered (8 pieces per onion)
- 4 tablespoons olive oil (or more depending on coverage)
- 2 tablespoons balsamic vinegar
- Freshly ground salt and pepper
- 2 teaspoons smoked paprika
- 1 cup vegetable or chicken stock
- 1 cup packed basil leaves
- 2 tablespoons fresh oregano
- ½ cup heavy whipping cream
- 2 tablespoons butter
- Freshly ground salt and pepper, to taste
- ¼ cup freshly grated parmesan cheese (optional for a tangier flavor)
For the Croutons
- 8 cups of cubed bread (about 8 slices)
- ¼ cup melted salted butter
- ½ cup grated parmesan cheese, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
INSTRUCTIONS
For the Soup
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Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place tomatoes, onion, and garlic bulbs on the baking sheet and drizzle with olive oil and balsamic vinegar. Generously season with salt and pepper; add smoked paprika. Roast in the oven for 40-45 minutes.
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After blending, transfer back to the pot, turn to medium-low heat. Add heavy whipping cream, butter, (parmesan cheese if using), and salt and pepper to taste. Allow tomato soup to simmer for 10 minutes before serving. Serve with grilled cheese croutons, fresh basil, and additional parmesan cheese.
For the Croutons
- Reduce oven to 350 degrees F. Line a medium baking sheet with parchment paper.
- Cut bread into ¾" cubes and place in a large bowl (or freezer bag).
- Pour the melted butter evenly over the bread cubes and toss very well with your hands until the bread is coated on all sides.
- Toss with seasonings and half of cheese until the seasonings adhere to the bread.
- Sprinkle the remaining parmesan onto the baking sheet. Add croutons and lightly push into the parmesan.
- Bake for 8-10 minutes and stir. Bake an additional 2-6 minutes or until crisp and lightly golden. Store in an airtight container for up to a week.
