Tomato Soup – A Meal for All Seasons

I cannot say how many times I’ve turned to tomato soup and a grilled cheese sandwich when comfort food was just what the doctor ordered! Nothing beats this combo on a cold afternoon. And toward late summer when tomatoes are ripening faster than you can use them, fresh tomato soup is the perfect way to use up the bruised sweet fruits of the vine!

There are countless recipes for tomato soup to be sure. I hope after reading through my variation that you will share your secret additions. All you need is a couple of cans of good quality tomatoes and some heavy cream!

For my toasted cheese sandwiches, I use a small panini grill which gives the perfect amount of crunch to hold up to dipping it in the soup!

Ingredients

2 large cans tomatoes (I use San Marzano)
3-4 garlic cloves, mashed and chopped
1/2 onion, thinly sliced
1 cup chicken stock (or water or vegetable stock)
1 cup heavy cream
Salt
Crushed red pepper
Black pepper
1 Tbsp sugar
1/4 tsp celery seed, thyme, oregano (or whatever seasoning you like)

Directions

Sauté the onion and garlic about 5 minutes. Add the remaining ingredients. Bring to a boil. Lower the heat to a simmer for 20 minutes or so.

Puree in batches in your blender or use an immersion blender to break down the tomatoes and onions. Return the soup to the pot and bring back up to a low simmer and taste for seasoning. Add salt and pepper to your taste.

Serve with a grilled cheese sandwich. I love a mix of cheeses such as cheddar and Swiss, or provolone and mozzarella, Gruyere and American. Choose whatever you like best!

Would you care to share your favorite tomato soup recipe? I hope so!