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Vegetarian, South and mountains

Provençal tomato soup with cheesy croutons

Provençal tomato soup is a slow simmered soup made with onion, garlic, tomatoes and basil, topped with cheesy croutons under the broiler. It serves 4 people, takes 40 minutes, is very easy to make, and costs about €2.00 per person. The key is blending it smooth and adding the croutons at the last minute so they stay crisp.

Tonight, a tomato soup that smells like the south of France, with big melty cheese croutons.

Provençal tomato soup with cheesy croutons
Total time
40 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This soup has the deep, sweet taste of ripe tomatoes simmered slowly with softened onion and garlic. Basil goes in twice, once during cooking and once fresh at the end, so the flavor stays bright without being overpowering. Once blended, the texture turns silky and smooth, just thick enough to hold up the melted cheese on top of the bread.

Make it as soon as summer tomatoes turn sweet and fragrant, on a weeknight when you want something comforting without much effort. Kids tend to love it for the big melty cheese croutons, and it works just as well for a simple Sunday dinner with adults.

The ingredients

4 people

Fruits and vegetables

  • Ripe tomatoes 1.2 kg
  • Onion 1
  • Garlic 3 cloves
  • Basil 8 sprigs

Bakery

  • Country bread 8 slices

Dairy

  • Grated gruyere 80 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Finely chop the onion and garlic and sweat them in the olive oil without browning. 5 min

    Cover the pot, they soften in their own steam.

  2. Add the chopped tomatoes, a glass of water, salt, pepper and let simmer. 20 min

    Keep the seeds in, they add acidity that balances well with the sweet onion.

  3. Blend finely with half the basil and adjust the seasoning.

    Pass it through a sieve if you want a silkier soup for kids.

  4. Top the bread slices with gruyere and broil in the oven at 200°C. 8 min

    Watch them closely, the cheese goes from golden to burnt in a minute.

  5. Serve the soup piping hot with a drizzle of olive oil, fresh basil and the croutons.

    Add the croutons on top of the soup at the last moment so they stay crisp.

Our tips to get it right

  • Pick tomatoes that are very ripe, almost too ripe, they make the soup sweeter and more flavorful than firm ones.
  • Blend the soup long enough to break down the skins, or pass it through a sieve if you want a perfectly smooth texture.
  • Make the croutons right before serving, broiled bread loses its crunch if it sits too long.

The variations

  • Swap the gruyere for comté or emmental depending on what you have in the fridge, it still melts and browns nicely.
  • For a faster version, use canned peeled tomatoes out of season, the soup keeps its flavor even without fresh tomatoes.
  • For kids who dislike chunks, pass the whole soup through a sieve after blending for a perfectly smooth texture.

What to serve it with

  • A simple green salad
  • A glass of fresh tomato juice
  • Black olives as a starter

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well, without the croutons, for up to 2 months. Reheat gently on the stove and make the croutons fresh right before serving.

Questions about this dish

Can you make the soup ahead of time?

Yes, you can make the soup up to 2 days ahead and keep it in the fridge. Reheat it gently and make the croutons only right before serving so they stay crisp.

Do you need to remove the tomato seeds?

No, it is not necessary, the seeds add acidity that balances nicely with the sweet cooked onion. Blending makes them disappear into the texture.

Can you use a different bread?

Yes, any slightly rustic bread works, like a day old baguette or rye bread. It just needs to hold up in the oven without getting too soggy.

Does this soup freeze well?

Yes, the blended tomato soup freezes very well for up to 2 months, without the croutons. Thaw it in the fridge then reheat gently on the stove.

How long does it take to make a Provençal tomato soup with cheesy croutons?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Provençal tomato soup with cheesy croutons?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Provençal tomato soup with cheesy croutons cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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