Tomato Onion Soup ❤️ A warm, comforting soup that’s perfect for cooler days. I made this when I was feeling under the weather and it was exactly what I needed — rich, savory, and deeply satisfying.
For this recipe I used Bianco Dinapoli crushed tomatoes.
Why You’ll Love Tomato Onion Soup
This soup is cheesy, creamy and incredibly flavorful. Caramelized onions add sweetness and depth while tomatoes bring bright acidity. It’s straightforward to prepare and makes a hearty bowl that quickly becomes a favorite.
How To Prepare Tomato Onion Soup
1. Heat a heavy-bottomed pot with a drizzle of olive oil. Add the thinly sliced onions and cook on medium-high for 2–3 minutes, then lower the heat to medium-low. Let the onions caramelize, stirring occasionally, for about 45 minutes until deeply golden.
2. Season with salt, add 1 tablespoon butter and 1 cup of red wine. Increase the heat to medium and cook until the wine is mostly absorbed into the onions.
3. Stir in tomato paste, balsamic vinegar, tamari, garlic and anchovies. Increase heat to medium-high and cook until the liquid is absorbed and the garlic is fragrant, then add the remaining wine.
4. Add the tomatoes, broth and dried herbs. Bring to a simmer, cover and cook on medium-low for 30 minutes, stirring occasionally to prevent sticking.
5. Blend the soup until smooth. Return to the pot, stir in the heavy cream and simmer for 5 minutes. Taste and adjust seasoning, then finish with the remaining butter.
6. Toast slices of ciabatta on both sides. Ladle the soup into bowls, top each with a slice of toasted bread and plenty of grated Gruyère, then broil for a few minutes until the cheese is melted and bubbly.
7. Garnish with fresh chives, basil, grated Parmigiano and a grind of black pepper. Serve hot.
Substitutions and Variations
- Swap fresh or dried herbs to suit your pantry—thyme or parsley work well.
- Use any melting cheese you prefer in place of Gruyère, such as fontina or cheddar.
- Choose beef, chicken, or vegetable broth depending on your preference; beef adds extra richness.
- If you prefer no alcohol, replace the red wine with a nonalcoholic red wine or additional broth.
Chef Nadia’s Tip
Take your time caramelizing the onions—the slow cooking is what builds the soup’s deep, sweet flavor.
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Common Questions
I typically use a good-quality Gruyère such as Emmi Gruyere, but choose any mature melting Gruyère you prefer.
Yes — swap in any melting cheese you like, such as fontina, cheddar or mozzarella.
A double-concentrated tomato paste works well for depth, though any good-quality paste will do.
Yes — use a nonalcoholic red wine or substitute with additional broth.
I used Bianco Dinapoli roasted/crushed tomatoes for a bright, rich tomato flavor.
Tomato Onion Soup
Ingredients
- 2 ½ yellow onions, thinly sliced
- 56 oz roasted tomatoes (2 cans of 28 oz)
- 2 garlic cloves
- 2 tbsp tomato paste
- 3 anchovies
- 1.5 tbsp balsamic vinegar
- 1.5 tbsp tamari
- 1 ½ cup red wine
- 4 cups broth (beef, chicken, or vegetable)
- 3 cups heavy cream
- 2 tbsp butter
- 1 tbsp dried basil
- 1/2 tbsp dried oregano
- 1/2 tbsp dried chives
- Ciabatta, for toasting
- Gruyère, to taste
- Fresh chives, to taste
- Fresh basil, to taste
- Parmigiano, to taste
Instructions
- Add the onions to a heavy-bottomed pot with a drizzle of olive oil. Cook on medium-high for 2–3 minutes, then reduce to medium-low and caramelize for about 45 minutes, stirring occasionally.
- Season with salt, add 1 tbsp butter and 1 cup red wine. Cook on medium until the wine is absorbed.
- Stir in tomato paste, balsamic vinegar, tamari, garlic and anchovies. Cook on medium-high until fragrant and the liquids are mostly absorbed, then add the remaining wine.
- Add the tomatoes, broth and dried herbs. Simmer, covered, on medium-low for 30 minutes, stirring occasionally.
- Blend the soup until smooth, return to the pot, stir in heavy cream and simmer 5 minutes. Adjust seasoning and finish with butter.
- Toast ciabatta slices on both sides.
- Ladle soup into bowls, top with ciabatta and grated Gruyère, then broil until the cheese is melted and golden.
- Garnish with chives, basil, Parmigiano and black pepper. Serve immediately.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.