Recipe: Creamy Tomato Soup with Truffle Oil

From time to time, the wonderful chefs onboard our partner cruise ships like to share their secrets – and we’re always very grateful for their generosity. Here’s the latest addition to our recipe file, courtesy of our friends at Viking River Cruises.

The beautiful savory character of the truffle oil perfectly complements the sweet creamy tanginess of the soup. Sprinkle a bit of chervil on top if it’s in season, or sauté a few sliced wild mushrooms and scatter those on top. This is easy-to-make gourmet comfort food.

Ingredients:

Croutons:
6 slices French bread, cut into 1-inch pieces
2 T olive oil
1/4 tsp salt
1/4 tsp black pepper

Soup:
4 T butter
1 C chopped onion
2 (28 oz) cans diced tomatoes
2 C low-sodium chicken broth
2 C half-and-half
2 tsp salt
1/4 tsp black pepper

Garnish:
White truffle oil

Directions:

Preheat oven to 375°F.
To make the croutons, place bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, tossing to combine. Bake until golden brown and crispy, about 8 minutes. Remove from heat and set aside.

To make the soup, melt butter in a large saucepan. Add onions and sauté for 2-3 minutes. Add tomatoes, chicken broth, half-and-half, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Working in batches if necessary, transfer to a blender or food processor and blend until smooth. Ladle into soup bowls. Garnish each bowl with croutons and 3-5 drops of truffle oil before serving.

Makes 6-8 servings.