Tomato-asiago Soup (gf) Recipe

Prep

Finely chop the onion, grate the carrot, dice the celery, mince the garlic, and chiffonade the basil. Measure out tomato paste, broth, cream, and cheeses before you begin.

Sweat aromatics

In a large heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter melts and foams. Add the chopped onion, grated carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Do not brown.

Add garlic & seasonings

Stir in the minced garlic, crushed red pepper flakes, and dried oregano. Cook for 30–45 seconds until fragrant. Add the tomato paste and cook, stirring constantly, 2–3 minutes to caramelize slightly and remove raw flavor.

Add tomatoes & simmer

Pour in the canned crushed tomatoes (including juices) and the broth. Stir to combine, scraping up any browned bits. Add the granulated sugar and bring the mixture to a gentle simmer. Reduce heat to maintain a low simmer and cook uncovered for 20 minutes to meld flavors, stirring occasionally.

Blend until smooth

Remove the pot from heat. For a very smooth soup, use an immersion blender and puree until silky. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until smooth; return to the pot. (If using a blender, vent the lid slightly and hold with a towel.)

Finish with cream & Asiago

Return the blended soup to low heat. Stir in the heavy cream and 1/2 cup of the grated Asiago cheese. Cook gently, stirring constantly, until the cheese is fully melted and incorporated, about 3–4 minutes. Taste and adjust seasoning with kosher salt and black pepper. If the soup is too acidic, add up to another 1/2 tsp sugar to balance.

Adjust consistency

If the soup is thicker than desired, stir in up to 1/2 cup additional broth or water, a little at a time, until you reach your preferred consistency. Reheat just until warm; do not boil after adding cream to prevent separation.

Finish with basil

Stir in the chiffonade of fresh basil and remove from heat. Reserve a few basil leaves for garnish.

Ladle the soup into warmed bowls. Drizzle each bowl with a small amount of extra-virgin olive oil, sprinkle with the remaining 1/4 cup Asiago or the optional Parmigiano-Reggiano, and finish with a grind of black pepper. Top with toasted gluten-free bread or GF croutons on the side and garnish with reserved basil leaves.

Serve immediately. Leftovers can be cooled, stored in an airtight container in the refrigerator for up to 3 days, and gently reheated over low heat, adding a splash of broth if needed.