Nothing is more comforting than grilled cheese and tomato soup. Getting back into the swing of work and life after the honeymoon, J. and I were looking for those classic comfort dishes to come home to for dinner. This tomato soup is quick and easy, and tastes 100x better than the can (sorry Campbells!)
- 2 TBSP olive oil (herbed olive oil is also delicious – I used a basil oil I got in Milan)
- 1 small yellow onion, chopped
- 2 TBSP minced garlic
- 28 oz can whole peeled tomatoes
- 4 tsp light brown sugar
- 1/2 cup chicken broth
- 2 slices hearty white bread (I picked up a classic Italian loaf in the bakery)
- 1/4 cup half and half
- Parmesan cheese (optional)
Heat oil in a medium sauce pan to medium heat. Add the chopped onion and garlic and cook down until the onions are soft. Stir in the tomatoes and mash the larger pieces to help break them down.
Cut the crust off your bread and cut into 1-inch pieces. Add this to your saucepan along with the brown sugar. Stir to coat the bread and cook down for about 5 minutes.
Pour your ingredients (carefully!!!) into a blender and process for about 2 minutes (or until there are no huge clumps of bread or tomato). An immersion blender would also work, you just want a smooth soup consistency. Return your soup to a clean saucepan.
Stir in your broth and cream and season with salt, pepper, and extra brown sugar to taste.
You don’t have to use the cream as the bread helps cut the acidity of the tomatoes, but it does make it slightly creamier, which I like. I topped mine with Parmesan cheese and served with a classic grilled cheese sandwich. Extra bread from the rest of the loaf is also great for dipping in your soup! Enjoy!