It's easy to open a can, but making a big pot of soup on a cozy Sunday is actually pretty easy to do, and time well spent since you can eat it all week!
Our go-to is tomato. It’s undefeated in terms of taste and popularity, and our version is made even more magical with just one simple topping upgrade: Savory Cheese Coins (aka our favorite type of currency).
Rustic Bakery starts with three melt-worthy cheeses: aged Gruyère, sharp white Cheddar and classic Parmesan. They're paired with a little organic wheat flour, butter and cream, a sprinkling of salt and the best little kick of chile flake to bring it all together into one delicious bite.
The cheese coins are like floating grilled cheese circles that soak up all the good stuff. Seriously – forget cash or checks, we’ll accept all payment in the form of these cheese coins from now on.
Tomato Soup With Savory Cheese Coins
½ cup butter
1 cup diced onions (about 2 small onions)
2 medium garlic cloves, minced
¼ cup flour
2 28-ounce cans diced tomatoes
¾ cup chicken broth
½ teaspoon pepper
½ cup half-and-half
4 tablespoons extra virgin olive oil
Savory Cheese Coins, for garnish
- In a large pot, melt butter over medium heat. Add onions and cook gently, stirring occasionally until translucent, about 15 minutes.
- Add garlic and cook, stirring occasionally until lightly golden, about 5 minutes.
- Add flour and stir until mixture is thickened, about 3 minutes.
- Stir in the tomatoes, chicken broth, salt and pepper. Raise heat to medium until it bubbles, then reduce to simmer for 30 minutes.
- Stir in half-and-half. Remove from heat and puree using a hand blender. Return to medium heat until warmed through.
- Serve hot. Add a drizzle of extra virgin olive oil and top with Savory Cheese Coins.
Total time: 1 hour