Currently we find ourselves stationed in Virginia, where despite technically being in the south, it can get quite chilly. As the temperature drops outside we look forward to building fires in the fireplace, drinking hot chocolate, and making all sorts of different types of soups for dinner. One of my favorite soups to make is an elevated tomato soup. I’ve made it multiple times, multiple different ways. Sometimes I make the soup from scratch, and other times I take canned tomato soup and transform it into a soup worthy at being served at your favorite mom and pop restaurant.
The first time I made this soup using canned soup as my base my husband thought I had spent hours slaving over a hot stove, when in actuality it only took me about an extra 15 minutes. I’ve decided to share the cheating recipe for you, the one that starts with canned soup. But if you are more of a fan from starting for scratch, I like to use this Classic Tomato Soup recipe.
The one great thing about elevating a basic soup, is that you can really do it to fit everyone in your house. My husband and I like a little spice, so we like to add hot sauce to ours, after we take some out for our toddler. My husband loves onions, and I don’t, so sometimes I had some fresh onion to his soup to add extra flavor where I avoid adding it to mine. And when my husband is away, soup is such an easy thing to make and the leftover are always just as good, if not better, the next day. During my husbands last deployment soup was my go to dinner. I made it all the time!
For this particular version of elevated tomato soup you can use your favorite type of broth, veggie, beef, or chicken. If I am using beef I like to add a bay leaf in for a little extra flavor, but it isn’t necessary.
- 1 Cup Fresh Shredded Parmesan Cheese
- 1 Cup Dried Bread Cubes (I use the ones meant for stuffing)
- 1 Can Tomato Soup
- 1 Can of Chicken Broth (I pour my chicken broth into the tomato soup can after pouring the tomato soup out.)
- 1 teaspoon Fresh Chopped Basil
- 1/2 teaspoon Fresh Chopped Thyme
- 1/2 teaspoon Balsamic Vinegar
- Salt & Pepper
- I recommend using 3 Ramekins or you can use one circular casserole dish
- 1. Preheat oven to 350 degrees.
- 2. In a small bowl toss together bread cubes, 1/3 cup of the shredded cheese, pinch of salt and pepper. Set off to the side.
- 3. In a large bowl whisk together the tomato soup, chicken broth, basil, thyme, and vinegar until smooth.
- 4. Evenly distribute the bread cube mixture among the ramekins or fill the entire bottom of the circular casserole dish you plan on using.
- 5. Next you want to evenly distribute the soup mixture among the ramekins or slowly ladle over the bread cubes in a singular casserole dish.
- 6. Use the rest of the remaining cheese to float on top of the soup mixture, by slowly sprinkling it onto the soup.
- 7. Bake at 350 degrees for 10minutes, then switch to a low broil and allow to cook until the cheese becomes golden brown and bubbly (about 5 minutes in our oven, but this can happen quickly so watch carefully to be sure).
- 8. Remove from oven and allow to sit for one to two minutes before serving, the cheese works as an insulator and the soup inside will be extremely hot.
What kind of soups do you love? Is there a go to additive your family uses with soups? We would love to hear your ideas so we can all try them too!
Hi All, my name is Tara, I am a military spouse and mommy of one. A good recipe with lots of ingredients at different measurements is the perfect yummy addition to any math or science lesson! In my free time I enjoy spending time with my amazing husband, two crazy puppies and adorable little girl. I share our military life adventures, kitchen creations and kid friendly crafts over at An Aiming High Wife, come visit anytime, or find us on Facebook and Pinterest.