Cream of Tomato Soup

grilled cheese’s classic mate

Omigoodness! This tomato soup is so delicious, there will be no turning back to the can after one bite. And this Cream of Tomato Soup is so darn easy too—if you can chop into chunks and press “puree” on your food processor, you can get the job done.

Serve yummy Cream of Tomato Soup with my Brie and Grape Grilled Cheese or Greek Grilled Cheese, of course. And for a Spring brunch or ladies’ lunch, offer it with Parmesan Tuilles stuffed with Caesar salad and Crepes filled with just about anything savory.

cooking information

• Yield: 6-8 Bowls
• Prep Time: 10 minutes
• Cooking Time: 120 minutes

all ingredients

• 12 Fresh Roma Tomatoes
• 1 Small White Onion
• 3 Stalks Celery
• 2 Carrots
• 5 Sprigs Fresh Thyme
• 2 Sprigs Fresh Rosemary
• 36 Ounces Chicken Stock
• 1 Cup Heavy Whipping Cream
• Olive Oil
• Salt and Pepper

recipe instruction

1. Preheat your oven to 450 degrees.

2. Prepare your vegetables. Slice your tomatoes in half lengthwise; clean and coarsely chop your celery and carrots. Remove the outer layer of the onion and cut into thick chunks. Place in a single layer on a roasting pan or cookie sheet.

3. Top your vegetables with your fresh herbs (don’t worry about removing from the stems), sprinkle with salt and pepper and drizzle with olive oil. Toss to make sure all of the vegetables are coated.

4. Bake in the oven for 1 ½ hours, or until the vegetables are tender and caramelized along the edges.

5. Once the vegetables are cooked, remove from the oven. Remove the whole sprigs of herbs and empty the vegetables into the blender. Add the juices from the vegetables and 1 cup of stock to help the vegetables blend easier. Blend to your preferred consistency. (I like a little texture but you can liquefy if you prefer a smoother soup.)

6. Transfer the blended vegetables to a sauce pot. Add any remaining chicken stock and the heavy cream. Turn to medium low heat.

7. Add salt and pepper to taste. Stir, serve, and enjoy.

cooking tips

• To cut the cooking time, use drained, canned, whole tomatoes and baby carrots. Cut the other veggies into smaller pieces too.
• For added flavor, cut the top off a whole bulb of garlic to expose the cloves and add to the roasting pan. After it is finished roasting, squeeze the garlic into the blender with the other vegetables.
• Serve with a hot gourmet grilled cheese for an amazing comfort food dinner.