Tomato Soup

Don’t you just love grilled cheese and tomato soup on a cold winters night? ⁣

Time: 30 min
Serves 8-10 people

Soup Ingredients: ⁣
1 yellow onion, diced ⁣
4 Tbs of butter (3 tbs for onion, 1 for roux)⁣
2 28oz cans of whole san marzano tomatoes ⁣
2-3 Tbs of sugar ⁣
32oz vegetable broth ⁣
Fresh ground pepper ⁣
Salt to taste ⁣
1 Tbs flour ⁣
1/8 tsp cayenne ⁣
1/8 tsp oregano ⁣
1 cup heavy cream (from a roux) ⁣
1 cup sherry cooking wine⁣
1/2 cup fresh chopped basil ⁣
1/2 cup fresh chopped parsley ⁣

1. Melt butter in ceramic Dutch oven (or nonreactive stock pot) add diced onion and cook til translucent on medium heat⁣
2. While onions are cooking use food processor (or your hands) to blend 1 can of whole tomatoes with juice and 1 drained can of whole tomatoes, once blended add to cooked onions ⁣
3. Next add 2-3 tbs of sugar to combat the acidity from the the tomatoes (taste after each Tbs) ⁣
4. Next add the veggie broth, salt, and pepper and stir to combine, let soup come to a boil then turn down to simmer ⁣
5. Let the soup simmer while you prepare the roux (this helps thicken the soup) on the side heat one tablespoon of butter til melted then add 1 tablespoon of flour on medium high heat, stir constantly til it becomes a blonde color, after it turns blond add heavy cream and stir constantly til milk is heated. Then turn off heat ⁣
6. Use emulsion blender (or food processor/blender) til soup is smooth. Add roux with heavy cream to the soup, whisk together and continue to simmer⁣ for 10 min
7. Turn off heat, Stir in cayenne, oregano, sherry, chopped parsley and basil⁣
8. Serve! ⁣

Pair with your favorite grilled cheese sandwich, delish! ⁣

  1. I was first introduced to these as a child, by our Lithuanian Grandma & mother. We would spread them with…