Copycat Tomato Soup

SERVES: 8

COOK TIME: 40 Min

This savory soup recipe was inspired by the kind that you can find at your favorite bakery-type restaurant. It's a hearty Copycat Tomato Soup that's full of authentic flavor. We top it off with homemade croutons to give it that extra zing!

What You'll Need

1/2 of a 1 pound loaf Asiago cheese bread
3 tablespoons butter, softened
5 tablespoons butter
1/2 cup chopped onion
5 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoon sugar
2 (28-ounce) cans crushed tomatoes
3 tablespoons chopped fresh basil, divided

What to Do

Preheat oven to 425 degrees F.
Make croutons for the top of the soup by slicing the bread into 3/4-inch-thick slices. Butter both sides with softened butter, then cut slices into bite-sized cubes. Place cubes on a rimmed baking sheet and bake 10 to 15 minutes, or until crispy. Set aside.
In a large soup pot over medium heat, melt 5 tablespoons butter. Add onion and cook until softened but not browned, stirring occasionally.
Sprinkle flour over onion and continue to stir and cook 1 to 2 minutes. Slowly add the milk, salt, pepper, and sugar. Continue to cook and stir 8 to 10 minutes or until slightly thickened. Add tomatoes and 2 tablespoons basil, and simmer 15 minutes or until hot and creamy. Serve immediately topped with croutons and sprinkled with remaining basil.