When was the last time you had a bowl of tomato soup and crispy, oohy-gooey grilled cheese? Can’t remember? Consider this the the sign you’ve been waiting for… make it! 🙂
Grilled cheese is super easy to make, but homemade tomato soup? Maybe a little more complicated and requiring more ingredients than butter, bread and cheese.
This was my first time making tomato soup and I was impressed at how simple and delicious it was. Creamy (without the cream, thank-you-very-much, Mr. Potato) with fresh tomatoes popping out with every spoonful. You’ll just love dipping your grilled cheese in it.
After a bit of sautéing the onion, garlic, and other delicious ingredients, add a can of whole plum tomatoes and vegetable stock. Some fresh basil and seasoning later, simply pulse the soup in a blender until smooth.
I recommend topping the soup with some ground pepper, fresh basil and/or croutons.
Eating for one or two? Don’t worry, this soup makes excellent leftovers! Dare I say, it might taste even better on Day 2…
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 1 large carrot (or 10 baby carrots), chopped
- 1 small white potato, chopped
- 1 medium shallot, chopped
- 1 garlic clove, chopped
- 1 bay leaf
- 1 (28 ounce) can whole plum tomatoes, with the juice
- 2 cups vegetable stock
- 1/2 cup fresh basil, chopped
- Salt and pepper
- Heat a large pot over medium-high heat. Drizzle the olive oil and saute the onion, carrot, potato and shallot (~5-8 minutes; until onion is translucent). Season with salt and pepper.
- Add the garlic, stir for 30 seconds or until fragrant.
- Add the bay leaf, tomatoes and vegetable stock. Bring to a boil.
- Reduce heat and cover. Simmer for about 30 minutes (stirring occasionally), until the potatoes are tender.
- Discard the bay leaf. Puree the soup in a blender until smooth. Transfer back to the pot and stir in the fresh basil. Add salt and pepper to your liking (I added 1 teaspoon salt and 1/2 teaspoon pepper).