Caramelized onion-tomato soup with Jarlsberg croutons from Poole's: Recipes and Stories from a Modern Diner (page 178) by Ashley Christensen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on August 29, 2025

    PS to previous note: Because I used fresh heirloom tomatoes, once they were cooked, I pureed in the pot with an immersion blender and then strained out the skins and seeds. ( I know, I know, 2 more steps!)

  • kbrooks on September 28, 2024

    I was a bit skeptical about making this soup. All the separate steps. And,excuse me? 4 cups (i.e. 1 quart) of wine!!! Turned out to be one of most wonderful soups I've ever made! Not a recipe to make if you're short on time but well worth spending an afternoon putting together. I used 4+ lbs. of heirloom tomatoes from our farmers market, so doubled the simmering time for the garlic and tomatoes, using half of the olive oil (1/2 cup seemed a bit much) and threw in 1/2 cup homemade tomato confit I had on hand. Carmelizing the onions took time and patience, but hang in there until you get that lovely brown color. And yes, sacrifice that 4 cups of wine for the tarragon wine reduction; the flavor of the end result is amazing! I didn't have fresh tarragon so used 1 tablespoon dried tarragon leaves (not ground) figuring 1 fresh sprig = 1/2 tsp dried. Used gruyere and more than recipe called...we like our cheese. Says serves 6, but I think it could serve at least 8 as it's very filling.

  • bwhip on October 10, 2017

    This soup is fantastic. I was looking for a new and interesting tomato soup recipe, as I’m trying to keep up with all of the tomatoes ripening in our garden! The flavor developed with the caramelized onions, tomatoes, garlic, wine and tarragon is simply amazing. And the caramelizing technique is a revelation! The Jarlsberg croutons were the perfect complement. We’ll make this one again and again.

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