You’ve never had a tomato soup quite like this one.
Tomato Sandwich Soup
Serves: 8 cups
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 3 cups diced crusty bread
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes
- 2 cups chicken broth
- 1 teaspoon chopped fresh oregano
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1⁄4 cup diced seeded tomato
- Garnish: fresh oregano
Instructions
- In a medium stockpot or Dutch oven, melt butter with 1 tablespoon oil over medium heat. Add bread; cook, stirring occasionally, until golden brown, 4 to 5 minutes. Remove bread from pot.
- In same pot, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent and aromatic, 5 to 7 minutes. Increase heat to medium-high. Add peeled tomatoes and broth; bring to a gentle boil. Reduce heat to medium-low, and simmer, stirring occasionally, for 15 minutes. Add 2 cups toasted bread and oregano, stirring until combined. Cook, stirring occasionally, until bread is softened, 10 to 15 minutes. Using an immersion blender, carefully blend until smooth.
- In a small bowl, combine sour cream and mayonnaise, stirring until smooth.
- To serve, top servings of soup with sour cream mixture, remaining toasted bread, and diced tomato. Garnish with oregano, if desired.
