A Match Made in Heaven: Tomato Soup and Grilled Cheese

Lynne Rosetto Kasper and her wonderful show kept me company on my last plane ride with Rob en route to a race.  I love the The Splendid Table!  She had a guest chef on with a recipe for tomato soup. It was so simple and I could just smell the aromas while I was listening to the show.  So Saturday when I had a holiday party to go to and realized I hadn’t eaten since breakfast I needed something fast. We’ve all been there right?  This soup was amazing and is just the thing when you are hungry and need something quick and easy.

  • A few tbs olive oil
  • 1 small onion chopped
  • 3 cloves of garlic smashed
  • 2 28 oz cans whole peeled tomatoes packed in tomato juice
  • 1/4 – 2/3 cup cream
  • 1 cup water
  • A couple teaspoons salt
  • 1/4 teaspoon each of red pepper flakes, oregano, celery seed
  • A couple twists of black pepper
  • 1 tbs sugar
  1. Warm oil in a soup pot
  2. Add onion and garlic and saute until translucent and soft
  3. Add tomatoes, cream, water, spices, and sugar
  4. Bring to a boil and simmer for about 15 minutes
  5. Blend with an immersion blender

How can you not pair this with a grilled cheese?

We used a sun-dried tomato spread, sourdough bread, and plenty of shredded sharp cheddar cheese.

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