I don’t like tomato soup. I have never had a grilled cheese sandwich dipped into tomato soup. Two weeks ago, inexplicably, I craved just such a concoction. I was on my way home when this happened, so I steered into the Panera Bread drive-thru and ordered two bowls of Creamy Tomato Soup. Once home I made grilled cheese sandwiches and we started dipping. I liked it! Michael thought the soup was more reminiscent of marinara sauce than soup. He likes the tomato soup that comes in a can. Uh, no. I like Fresh Tomato Basil Soup!
I liked the combination of grilled cheese and tomato soup so much that I made it again today, this time with homemade soup. Michael liked it but thought is was more of a dipping sauce than a soup. I loved it. I loved it so much I decided not to keep it to myself. Here is my thick enough to be a sauce tomato soup. I suppose next time I will stop cooking it before it reduces this much, or not.
I go into the details of how to make a grilled cheese sandwich. If you don’t know, you are already in over your head.
This Fresh Tomato Basil Soup is easy to make and allows a few options. Leave the garlic in, or omit the garlic. Use canned tomatoes, or homemade tomato sauce. Add a chunk of parmesan cheese or leave it out. Blend the soup smooth after cooking or leave it chunky. It’s your soup!
Ingredients
- 4 tablespoons butter
- 1/2 - 3/4 large onion
- 2 large cloves garlic
- 28 ounces tomatoes (whole peeled or crushed)
- 1 1/2 cups water or chicken stock
- 1 teaspoon kosher salt
- 2 ounce chunk parmesan cheese
- 2 large basil leaves (or 1 teaspoon basil paste (or 1 tablespoon prepared pesto))
- For garnish:
- Basil (heavy cream or sour cream, and/or shredded parmesan cheese.)
Instructions
- Melt butter over low heat in a large heavy bottomed saucepan. Coarsely chop onion and add to pot with garlic cloves. Add water or chicken stock, tomatoes (including juice), the salt and bring to a simmer. Cook, uncovered, for about 30 minutes stirring occasionally. Add the basil and chunk of parmesan cheese and continue cooking another 10 minutes. Cheese may stick to bottom of pot so stir frequently. Remove soup from stove and allow to cool slightly.
- Pour the soup into a blender or food processor. Blend the soup to your desired texture. Take care with blending hot soup. Process in batches. Return the soup to the pot and re-warm on stove over low-medium heat. Pour into bowls and garnish with basil, sour cream or heavy cream, and grated parmesan cheese.
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