Creamy Tomato Soup
Creamy Tomato Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 811
- Total Fat
- 57
- Saturated Fat
- 29
- Carbohydrates
- 47
- Dietary Fiber
- 8
- Sugar
- 18
- Protein
- 32
- Cholesterol
- 137
- Sodium
- 1337
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 811
- Total Fat
- 57
- Saturated Fat
- 29
- Carbohydrates
- 47
- Dietary Fiber
- 8
- Sugar
- 18
- Protein
- 32
- Cholesterol
- 137
- Sodium
- 1337
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
Ingredients
2 tablespoons/30ml olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 tablespoons brown sugar
12 large tomatoes, chopped
4 sprigs fresh thyme
1 piece Parmesan rind, optional
1/4 cup/60ml 35-percent cream
2 tablespoons/30ml butter
Salt and pepper
Grated Parmesan, for serving
Chopped fresh chives, for serving
Serving suggestion: Grilled Cheese with Caramelized Onions, recipe follows
Grilled Cheese with Caramelized Onions:
2 tablespoons/30ml olive oil
3 large onions, sliced
Salt and pepper
8 thick slices bread
1/4 cup/60ml butter, room temperature
2 cups/500ml grated aged Cheddar
Directions
- Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.
- Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.
- To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.
- Serve with Grilled Cheese with Caramelized Onions.
Grilled Cheese with Caramelized Onions:
- Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
- Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
- Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Looking for Something Else?
Cynthia C.
Chuck, you nailed this one.....have cooked both the sandwich and the soup twice, served together as a meal. The soup is great as a leftover the next day, I made homemade croutons to go with....
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