Recipes Soups Vegetable Soups Tomato Soups Summery Fresh Tomato Soup 5.0 (3,804) 5 Reviews The secret to this creamy, delicate, fresh tomato soup is using a sweet onion, which cuts the acidity of the tomato. Slideshow: Best Vegetable Soups By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 30, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Total Time: 35 mins Yield: 4 Ingredients 3 tablespoons unsalted butter 3/4 cup minced sweet onion, such as Vidalia 1 1/2 pounds tomatoes—peeled, seeded and chopped, with juices 1 teaspoon tomato paste 2 cups low-sodium chicken broth 1 basil sprig Salt Freshly ground pepper 12 thin baguette slices, toasted 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese Directions In a large saucepan, melt the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the tomatoes and their juices, along with the tomato paste and cook, stirring, for 5 minutes. Add the broth and basil and season with salt and pepper. Simmer until the tomatoes are broken down, about 15 minutes. Discard the basil and puree the soup until smooth. Preheat the broiler and arrange the baguette toasts on a baking sheet. Sprinkle with the cheese and broil just until melted, about 30 seconds. Serve the soup with the cheese toasts. Make Ahead The soup can be refrigerated overnight. Originally appeared: September 2013 Rate It Print