[Originally posted January 29, 2021]
Today was almost the perfect day for one of my favorite comfort food lunches: Tomato Soup and Grilled Cheese. The perfect day would be about 10* cooler and the sound of rain falling on the roof. But, it’s California in January, so, yeah, that’s not likely. It’s about 65* out and grey skies…close enough!
I’ve fine-tuned this recipe over the years, and now it’s reeeally good and super simple…and quick!
I can bring it together with less than 10 ingredients and in under 30 minutes! We’re empty nesters, which took me a while to get used to as far as how much I cooked. This recipe is the sweet spot for the two of us. It doubles and triples easily also, so go for it if you have more mouths to feed.
My childhood self wants that sweet taste of the canned Campbells we all grew up with and my grownup self wants a creamy, savory, basily taste…this makes both me’s souper happy! 😉
Here’s the recipe for my super creamy, dreamy, easy tomato soup.
Makes 3 10oz servings – doubles easily! Make more!
1/2 diced brown onion (about 1/3 cup)
1 clove garlic minced
1 T dried basil
1 each tsp pepper and kosher salt
1 T olive oil
28oz whole peeled tomatoes and liquid
8oz chicken stock or Better Than Bouillion (mixed as directed)
3-5 T sugar
8oz heavy cream (Half & Half or milk can work, but heavy cream won’t curdle)
rind of Parmesan Reggiano (optional)
TOPPING:
a few leaves of chopped fresh basil
French onions (you know, those crispy ones you put in green bean casserole)
Saute the onions in olive oil until translucent and minced garlic, salt, pepper, and basil, and saute for 2 more minutes. Add tomatoes and the liquid, chicken stock, and optionally – the rind. Bring to a boil. Reduce and simmer 5 minutes.
While the soup is simmering, get your grilled cheese sandwiches ready.
Back to the soup…Add 1 T at a time of the sugar. Stir, simmer 2 minutes, and taste test. Add more as needed. Depending on the tomatoes, you’ll need up to 5 T sugar. I usually use 3T. Remove the rind. Use your immersion blender (or add to a countertop blender) to smooth out the soup. Add the milk. Taste test and add salt if needed.
Top with basil and crispy onions. Serve.
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