This combo is a classic that is easy to make and is pure comfort food for a cold day or a rough week. Sometimes we all just have days where we need to enjoy this childhood favorite. The crispy bread with gooey, melty cheese is perfect for dunking into the thick soup that is bursting with tomato flavor. I used the immersion blender to get a nice smooth soup that reminds me of the classic Campbell’s version but with a bit more flavor from the basil in the tomatoes.
Tomato Soup
Ingredients
- 1 Tbsp olive oil
- 1/4 onion diced
- 1 clove garlic minced
- 1 15 oz can San Marzano tomatoes crushed with basil
- 1 1/2 cups chicken broth
- salt and pepper
- 1/3 cup heavy cream
Instructions
- Heat olive oil in a medium pan over medium high heat. Add diced onion and cook for 8 minutes until soft. You do not want it to get browned so lower the temp if needed.
- Add minced garlic and cook for 1 more minute
- Add can of tomatoes, chicken broth, and salt and pepper to taste. Simmer over medium high heat for 5 minutes.
- Remove pan from heat. Use an immersion blender to get the soup to a smooth, thick consistency.
- Return pan to medium heat. Add cream and stir until combined. Ladle into a bowl and enjoy alongside a grilled cheese.
Tips:
-I highly recommend finding the San Marzano tomatoes with basil as they are full of flavor. If you can’t find crushed, diced works ok too since you will get everything smooth with the immersion blender. If you can only find a 28 oz can that works too, just know it will have a more bold tomato flavor and be a bit tangy if you use the whole can.
-Definitely stick with the heavy cream as it blends into the soup the best. Half and half or milk will become a bit separated and speckled in the soup due to the high acidity of the tomatoes.
-Grilled cheese: so there are so many options here but stick to what you love best. My favorite is made with sourdough bread that gets extra crispy thanks to cooking in a decent amount of butter. You want cheese that melts well too so I like to do colby jack with some sharp cheddar. You can either slice the cheese or shred it. I shred it when using more than one kind of cheese so that they get combined together.