Growing up, I refused to eat tomato soup. Not even with a sandwich dipped inside. I’m not sure exactly what it was, maybe it was how runny the soup looked, or the thought of a tomato based dish…I’m not really sure, but either way, I didn’t want to have anything to do with it. About a year ago I was reading recipes (a favorite pastime) and read through a tomato recipe that sounded like it’d be thicker than your typical really runny soup and so I thought I’d give it a try, making a few small adjustments of my own. Since then we’ve made it several more times because my family loves it! My kids won’t just go to town slurping up their soup, but they nearly finish their bowl by dipping their whole wheat sandwich inside, and I’m cool with that :).
Start off by heating your olive oil in a large sauce pan over medium heat and slicing up your onions. They can be big slices because you’re going to throw them in the blender anyway. But we want the full flavor so don’t skip this step. Add your garlic.
Dump or spoon your tomato mixture into a blender (but be careful because it’s super hot) and blend until smooth. Then return the now smooth tomato mixture back to your saucepan, stir in the heavy cream, butter and broth and allow it to simmer on low to medium-low heat for about 5 more minutes.
While your soup is simmering, put some slices of cheddar cheese between 2 pieces of whole wheat sandwich bread and cook in a 350 degree oven for about 5 minutes or until the cheese is melted. These will taste fantastic with your soup!
This soup also is great the next day. Just put a new cheese sandwich in your toaster oven for a couple of minutes while you’re warming up your soup and you’ll have a yummy, warm lunch all ready to eat in a couple minutes time!
Creamy Tomato Soup
4 Tbsp olive oil
2 cloves garlic, cut up or 1 tsp garlic powder
2 (14.5 oz) cans diced tomatoes, undrained
1 Tbsp Italian Seasoning
2 Tbsp dried basil leaves
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 c heavy cream
2 Tbsp butter
5 c chicken broth
In a saucepan, saute onions and garlic in olive oil over medium heat. Add tomatoes, basil, Italian seasoning, oregano, salt and pepper. Bring to a boil and continue to boil 5 minutes or until some of the liquid evaporates. Blend in blender until smooth. Return to saucepan and stir in whipping/heavy cream, butter and broth. Simmer 5 more minutes on low to medium low heat. Serve with cheese sandwiches.