Tomato-onion Soup

READY IN: 1hr 10mins
Recipe by Julie in TX

I love soup on a frosty winter day. We have just had 13 inches of snow and this was a tasty treat. I didn't have dry sherry, so I used a white wine instead.

Top Review by mama smurf

This was a very good soup. I cut the recipe in half and used only about 1/2 to 3/4 of an onion, added a small minced clove of garlic and when I went to the cupboard I was out of beef consomme and beef broth (which I know would have made the soup a little richer) so I used some homemade chicken broth instead. It worked out just fine. I didn't put the bread on it because I put the soup in containers and we went and sat down at the ocean enjoying the soup and a half of a ham sandwich. I will definately make this again but might try adding some cream to it. Made for My3Chefs Nov. 2009.

Ingredients Nutrition

Directions

  1. Process tomatoes in a food processor until smooth. Scrape down sides frequently.
  2. Melt butter in a heavy pot over medium-high heat. Add onions and cook until golden brown. Stir in pureed tomatoes, beef consomme', wine, rosemary & oregano.
  3. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
  4. Ladle the soup into 8 ovenproof bowls, top with bread slices and sprinkle evenly with the cheeses. Broil 5-6 inches from the heat until cheese is evenly browned and bubbly.

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