Tomato Sandwich Soup

Tomato Sandwich Soup

You’ve never had a tomato soup quite like this one.

Tomato Sandwich Soup
Makes 8 cups
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil, divided
  • 3 cups diced crusty bread
  • 1 small sweet onion
  • 3 cloves garlic
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 cups chicken broth
  • 1 teaspoon chopped fresh oregano
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • ¼ cup seeded and diced tomato
  • Garnish: fresh oregano
  1. In a medium pot or Dutch oven, heat butter and 1 tablespoon oil over medium heat. Add bread; cook, stirring occasionally, until golden brown, 4 to 5 minutes. Remove bread from pan.
  2. 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 oregano and 2 cups toasted bread, stirring to combine. Cook, stirring occasionally, until bread is softened, 10 to 15 minutes. Using an immersion blender, carefully blend until smooth.
  3. In a small bowl, combine sour cream and mayonnaise, stirring until smooth.
  4. To serve, top servings of soup with sour cream mixture, remaining toasted bread, and diced tomato. Garnish with oregano, if desired.



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