truff kitchen

Spicy Truffle Tomato Soup with Cheddar Crisps

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Cook Time

30 minutes

Prep Time

15 minutes

Servings

4

Ingredients

Tomato Soup:

2 tablespoons olive oil

2 tablespoons salted butter

4 garlic cloves, peeled and minced

1 cup yellow onion, peeled and chopped

1 cup carrots, peeled and chopped

1 can (14.5 ounces) diced tomatoes

1 jar (18 ounces) TRUFF Black Truffle Marinara

2 cups vegetable broth

1 tablespoon TRUFF Original Hot Sauce

⅓ cup heavy cream

½ teaspoon salt

¼ teaspoon black pepper

Cheddar Crisps:

1 cup cheddar cheese, grated

Fresh basil, sour cream, olive oil, and crushed red pepper flakes, for garnish

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Spicy Truffle Tomato Soup with Cheddar Crisps

This semi-homemade tomato soup is deliciously rustic with an elegant edge. We sautéed garlic, onions, and carrots before adding our Black Truffle Marinara and Original Hot Sauce. The fiery hot sauce and umami-laced marinara make for an excellent tomato soup base, balanced by a glug of heavy cream for a silky finish. Instead of serving our soup with the traditional grilled cheese or crackers, we opted for a baked cheddar cheese crisp.

Instructions:

  1. Place olive oil and butter in a large pot over medium heat. Once the butter has melted, add the garlic, onion, and carrot, stir to combine. Sauté the veggies for 5 minutes or until tender-crisp.

  2. Add the diced tomatoes, marinara sauce, broth, and hot sauce to the pot, and whisk to combine with the veggies. Bring to a low simmer and cook for 15 to 20 minutes or until the vegetables are tender.

  3. Using a slotted spoon, transfer half of the vegetables from the pot to a food processor, and blend until smooth. Return the puree to the pot and whisk to combine. Add the heavy cream, salt, and pepper, whisk to combine and reduce the heat to low. Keep warm until ready to serve.

  4. To make the cheddar crisps, preheat the oven to 400°F, and line a large baking sheet with parchment paper. Make small mounds of the cheddar (about 1 ½ tablespoons) on the prepared baking sheet, spacing 1-inch apart. Place the baking sheet in the oven and bake for 5 to 7 minutes or until bubbly, lightly browned, and crisp. Remove from the oven and set aside to cool slightly (until the crisps have firmed). Once firmed, carefully transfer the crisps to a wire rack to cool completely.

  5. To serve, divide the soup between bowls, and garnish with basil, sour cream, olive oil, and crushed red pepper flakes. Serve with cheddar crisps on the side.

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