During the school year, I prep a couple of dinners on the weekend and we switch back and forth between the two. This has been one of our meals this week and is a new favorite. Since it's taken me well into adulthood to start liking tomatoes, I never understood the tomato soup & grilled cheese combo. After concocting this, I totally get it...and it's amazing.
Creamy Tomato Soup
- 1 tablespoon butter
- 1 onion; rough chopped
- 4 cloves of garlic; smashed
- 14.5 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 6 ounce can tomato paste
- 3/4 cup chicken broth
- 1 tablespoon sugar
- 1 tablespoon better than bullion
- 2/3 cup heavy cream; room temperature
- 1/2 cup fresh parmesan cheese; finely grated
In a heavy stock pot or dutch oven melt butter over medium heat and cook onion and garlic until tender. Add canned diced tomatoes, sauce, paste and chicken broth and bring to a simmer. Remove from heat and use an immersion blender (or transfer to a blender) to blend until smooth. Bring soup to a light simmer again, add bullion, sugar, heavy cream and 1/4 cup of grated parmesan. Serve sprinkled with remaining parmesan and a grilled cheese sandwich.