Grilled cheese and tomato soup is the ultimate comfort food. (Although homemade Chinese gyoza is a close second.) As the leaves change and the temperature drops, our family turns to soup and sandwiches for a quick meal. When an extra loaf of crusty rustic bread is available, a grilled cheese is promoted to a panini with turkey and ajvar (I get mine at Trader Joe’s).
While Campbell’s is the traditional favorite, I’ve been smitten with homemade tomato soup. It’s cheap, delicious, and simple to make. As an added bonus–additives, high fructose corn syrup, and excessive sodium are not invited to the party.
Basic Tomato Soup
- 1 28 oz. can pureed tomato (or crushed, then run through blender)
- 2 cloves fresh garlic minced
- olive oil
- 2 cups chicken broth (I actually love to use Organic Better Than Boullion, so that I can just adjust to taste.)
- 1/2 tsp. dried basil
- 1/2 cup heavy cream, or to taste salt and pepper
Heat a couple a tablespoon or so of olive oil and saute garlic over medium heat in a large saucepan. Add canned tomato and broth with all spices in saucepan. Heat at med-high.
Lower heat to med, and add cream, stirring until fully incorporated.
Bring to slight simmer, stirring constantly. Serve warm.