Whip Up Your Weekend: Chef Geoff's Souper Soup


    Looking to warm up this winter? Try Chef Geoff's Cheesy French Tomato Soup.


    • 1 1/2 tbsp. unsalted butter
    • 1 onion sliced thin
    • 1 Garlic clove, minced
    • 1 carrot fine diced
    • 1 celery stalk fine diced
    • 24 oz. crushed tomatoes
    • 3 c. vegetable stock
    • Salt and pepper to taste
    • 1/4 c. heavy cream
    • 4 slices of French baguette lightly toasted
    • 1 1/2 cups grated Gruyere cheese


    1. Preheat oven to 400 degrees F
    2. Meanwhile, melt tablespoon butter in a large pot over medium heat. Add onion, garlic, carrots, and celery and cook until tender and onions turn a light tan in color, 4 to 5 minutes. Add tomatoes, and stock Bring to a boil and simmer 15 minutes. Puree soup using an immersion blender. Stir in cream. Adjust seasoning with salt and pepper.
    3. Place four ovenproof soup bowls or ramekins onto a sheet pan. Divide soup among bowls and top each with 2 croutons and 1/2 cup cheese. Cook until cheese is melted and bubbling, about 5 minutes.
    4. Garnish with parsley and serve immediately.

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