There some combinations that are so beautiful in their simplicity that perfection is easily achieved. One such example is a plate of steaming hot tomato soup and an oozy grilled cheese to dip into it. Most of us have a decent grilled cheese recipe in our back pocket, so allow us to share with you the best tomato soup to go with it.
Ingredients:
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 large yellow onion, sliced
- 2 cans San Marzano peeled tomatoes
- 1 cup chicken / vegetable stock
- 1 tablespoon sugar
- ¼ cup heavy cream
- 8 large fresh basil leaves, roughly chopped
- ¼ teaspoon dried oregano
- ½ teaspoon of red pepper flakes
- Salt and pepper
- Parmesan cheese, optional
Instructions:
- In a pot, heat olive oil over medium-high heat. Add garlic and sauté for 30 seconds, until fragrant. Add in onion and cook, stirring as needed, until translucent (about 8 minutes).
- Add in the peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
- Add in the heavy cream, basil, oregano, red pepper flakes, and season to taste with salt and pepper.
- Using an immersion blender, puree soup until there are no large chunks left, and stir in Parmesan if desired.
