Growing Up, I [thought that I] was not a fan of Tomato Soup. Actually, I am sure there was a time that I might have kind of liked it – but overall I avoided it. I guess my ‘hatred’ for Tomato Soup came from Campbells – now, don’t get me wrong, I love my most Campbell’s Soups but I have never been a fan of Tomato Soup because that it was I thought Tomato Soup tasted like!
Recently, Rich had wanted Grilled Cheese with our tasty Smoked Cheddar we had in the fridge. I figured it was time to make a version of Tomato Soup that I liked! I have kept altering it every time I made it recently. And then today I was told “If you made tomato soup like this every time that you made tomato soup from now on, I would be happy”. And there you have it, an awesome tomato soup recipe!
This soup was perfect to go with Roasted Garlic Bread (I’m in love with the breads by LaBrea that the markets around here sell) with Smoked Cheddar Panini (I always seem to burn my grilled cheese sandwiches, so most “grilled cheese sandwiches” around here are really “paninis” made in the “George Forman”). While I am admitting things that I often screw up way more than someone who knows how to cook should, I will admit that I struggle with: Grilled Cheese, Chocolate Chip Cookies, fluffy Rice, & grilling
Easy Homemade Tomato Soup with Grilled Cheese
- 2 28 oz cans tomatoes (1 can crushed and 1 can petite diced)
- 1 medium onion, chopped small
- 1 stalk celery, chopped small
- 1 medium carrot, chopped small
- 2 cloves garlic, minced
- 3 T butter
- 1/2 cup warmed chicken stock
- 1/4 cup flour
- 1 1/2 cups milk
- salt and freshly ground pepper, to taste
In a large saucepan heat the butter at medium heat and gently sweat the onion, carrot, and celery for a few minutes until soft and translucent. Add the garlic and sautee for another minute or so. Add the flour and mix in thoroughly to the butter/onions in the pan. Mix it in fully and make sure there is no extra flour just hanging around the pan.
Take your heated chicken stock and slowly mix it in to your onion mix, making sure to fully integrate it before adding more.. Continue until fully mixed (it will be thick).
Add your cans of tomatoes. Simmer for 5-10 minutes until everybody seems soft and bubbly and happy together. If you like a smoother soup you could have used any kinds of tomatoes and blended (immersion blender) at this point – but we like out tomato soup more chunky (it is more rustic and 100% homemade that way).
Lower the heat on your soup as low as possible and slowly add the milk as it simmers. Taste and add salt and pepper as needed as well as any other spices you may want in your soup. Then allow to heat through for a few minutes for flavors to blend. Serve and enjoy, especially with your favorite Grilled Cheese!
And I leave you with this, Today’s Question of the Day… what food have you changed your opinion on as you have aged?