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Copycat Tomato Soup

Copycat Tomato Soup
40 Min

This savory soup recipe was inspired by the kind that you can find at your favorite bakery-type restaurant. It's a hearty Copycat Tomato Soup that's full of authentic flavor. We top it off with homemade croutons to give it that extra zing! 

What You'll Need

  • 1/2 of a 1 pound loaf Asiago cheese bread
  • 3 tablespoons butter, softened
  • 5 tablespoons butter
  • 1/2 cup chopped onion
  • 5 tablespoons all-purpose flour
  • 4 cups milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons sugar
  • 2 (28-ounce) cans crushed tomatoes
  • 3 tablespoons chopped fresh basil, divided

What to Do

  1. Preheat oven to 425 degrees F.
  2. Make croutons for the top of the soup by slicing the bread into 3/4-inch-thick slices. Butter both sides with softened butter, then cut slices into bite-sized cubes. Place cubes on a rimmed baking sheet and bake 10 to 15 minutes, or until crispy. Set aside.
  3. In a large soup pot over medium heat, melt 5 tablespoons butter. Add onion and cook until softened but not browned, stirring occasionally.
  4. Sprinkle flour over onion and continue to stir and cook 1 to 2 minutes. Slowly add the milk, salt, pepper, and sugar. Continue to cook and stir 8 to 10 minutes or until slightly thickened. Add tomatoes and 2 tablespoons basil, and simmer 15 minutes or until hot and creamy. Serve immediately topped with croutons and sprinkled with remaining basil.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 319
  • Calories from Fat 139
  • Total Fat 15g 24 %
  • Saturated Fat 9.2g 46 %
  • Trans Fat 0.6g 0 %
  • Protein 10g 21 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 40mg 13 %
  • Sodium 1,015mg 42 %
  • Total Carbohydrates 38g 13 %
  • Dietary Fiber 4.7g 19 %
  • Sugars 18g 0 %

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