Tomato soup with a grilled cheese sandwich is my hands-down favorite lunch in cold weather. I love tomato soup –but I don’t love the ingredients in the canned kind. I confess, I do like tomato soup from a can. Not only is there the convenience factor, tomato soup from a can tastes like . . . tomato soup, and not smooth marinara sauce.
Last winter I started making homemade tomato soup and I had several failed attempts. Who wants spaghetti sauce with a grilled cheese? Not I, said the fly (my dad always said that when I was little and it still cracks me up).
After trying three different recipes and reading a bazillion others, I just scrapped all the recipes and started throwing my own together. And you know what? It came out great! This is the soup that belongs with a grilled cheese. Not Campbells (with its scary ingredient list) and sure as heck not smooth marinara soup.
It uses simple ingredients that you likely already have in your pantry. If you want some real convenience soup, cook a double batch and freeze half. If you plan on freezing this I would not add the cream. Just stir the cream in when you’re reheating the soup to serve.
1 T. olive oil 1 medium carrot 1 stalk celery 1/2 medium onion 2 C. chicken broth 28 oz. can diced tomatoes 1/4 teaspoon basil 1/4 teaspoon paprika 1 T. honey 1/4 C. cream Freshly ground black pepper
1. Dice the carrot, celery and onion. Heat olive oil in a pot over medium heat, then add the diced veggies and sautee until soft and the carrots smush easily with a wooden spoon.
2. Stir in the chicken broth, diced tomatoes, basil, paprika and honey. Simmer for five minutes to heat through and allow flavors to combine.
3. Blend until smooth (I use an immersion blender. They are inexpensive and save so much time!), then stir in cream. Serve with a grilled cheese sandwich!
Yield: 4 servings
This soup is very popular at our house. Jonathan ate two bowls and then finished mine while I was busy taking pictures. Stinker.