Tomato soup and grilled cheese HAS to be one of the most comforting and delicious combinations in the entire world. Agreed? Agreed. The way I’ve always made tomato soup is sauteing some veggies, adding canned tomatoes, and letting that cook in a pot for however long you want. But this tomato soup uses fresh roasted tomatoes – no cans here. GET OUT OF HERE, CANS!
The difference in flavor is amazing! Do you ever look at a finished dish and just think about how cool it is that the assortment of ingredients you started with transformed into that final product?? I think about that all the time, but I was especially pondering the cray-cray-ness of that as I was finishing up this soup.
We literally start with a counter-full of fresh veggies, and we end with this amazing soup. The only non-veggie ingredient we use here (other than olive oil and salt/pepper…duh) is a touch of heavy cream right at the end. How cool is that?!
All you do to make this soup is roast a bunch of tomatoes, puree them in a food processor, saute a few veggies, add the tomato puree, and simmer for half an hour. Stir in some heavy cream (lyfe) and eat up!
So the other night, I was super crazy craazzyy busy all evening and realized at like 9:30 pm that I never ate dinner. Since I still didn’t really feel that hungry, I decided I’d just skip it…which is stupid because…food. Well, at about 10:30 pm, I was laying in bed watching The Office (of course), and my stomach was grumbling like CRAZY.
So I decided to go out and heat up some of this tomato soup and make a grilled cheese to go along with it. So I did…and had dinner at 10:30 at night. In bed. While watching The Office. Are you judging me? And maybe it was because I was just starving, but it was the best grilled cheese and tomato soup that I’ve ever had.
What is it about that combo?? They go together like Pumpkin Spice Lattes and fall (see how I snuck some fall in there?). I dip my grilled cheese into the soup as I eat it, using the sandwich as a vehicle to get more tomato soup into my mouth and saturating the sandwich with roasted tomato soup deliciousness…it’s like a hand held crouton…nah mean?
I highly suggest pairing these two wonderful items together…you’ll be a fan. I made my grilled cheese with white cheddar and some fancy bread I had laying around…in other words, it was food heaven in my mouth. I excused my excessive use of cheese and butter by the fact that this soup, for a two cup serving – which is a lot – only contains 230 calories. Is your mind blown? Because MINE IS.
I want to tell you what happened to me this morning. I always set my alarm for about an hour before I need to wake up so I can snooze it several times and ease my brain into being okay with getting out of bed. I realize an hour may sound excessive, but my brain needs a lot of easing.
Well, this morning I was doing my typical thang, my alarm went off on my phone, I looked at it, snoozed it a few times, and got out of bed. Got dressed, brushed my teeth, blah blah blah. I looked at my phone again to make sure I was good on time, and noticed that it was WAY earlier than I thought. An entire 45 minutes before I actually needed to get up. No idea how my brain saw the clock on my phone so horribly wrong. Anyway, I definitely jumped on that opportunity for 45 extra minutes of sleep and got back in bed…still dressed in work clothes and everything.
So I drift off for my 45 extra minutes of beautiful sleep, wake back up, look at my phone, and it’s 7:25. I leave for work every morning at 7:20…so I was already 5 minutes late for leaving, and I hadn’t even WOKEN up yet. I hopped out of bed like a two gallon cup of Pumpkin Spice Latte was waiting for me on the other side of the room (that’s two sneaky mentions in one post…whatup).
Plus side: I was still dressed from my first wake up. I ended up still getting to work on time LIKEABOSS. But still…my brain did strange things…and it wasn’t exactly the most stress free start to my day. I somehow managed to wake up too early AND sleep too late in one morning. Should I be proud?
But they gave away free pizza at lunch…so all is well.
- 6 pounds of tomatoes on the vine
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 2 cloves of garlic, minced
- ¼ cup heavy cream
- Heat your oven to 475 degrees
- Slice your tomatoes in half and place them cut side down on a baking sheet (I was able to squeeze them all onto one, but it was a tight fit)
- Drizzle the tomatoes with olive oil and sprinkle with salt and pepper
- Roast for 30 minutes
- Remove the tomatoes from the oven, and transfer (carefully!) to food processor and puree in batches. I got mine pureed in three batches and transferred each batch to a large bowl until ready to add to the soup. Make sure you're pureeing the tomatoes along with the juice that accumulates in the baking pan while roasting
- Meanwhile, add a little olive oil to a soup pot over medium high heat
- Add your onions, carrots, celery, and garlic and season with salt and pepper. Saute until the onions are translucent and softened
- To this, add your tomato puree
- Bring to a boil, reduce to a simmer, and simmer for 30 minutes
- When your thirty minutes are up, puree the soup with an immersion blender (stick blender). You can use a food processor or regular blender, but an immersion blender is so much easier and cleaner!
- Remove from the heat and stir in your heavy cream
- Season to taste with salt/pepper and serve!
- *Tip - tomatoes have a lot of acid, and some people like a less "tart" tomato soup. If you try the soup and want to tone down the tartness/acidity a bit, add one small spoonful of sugar at a time, stirring and tasting in between each. Continue to do so until it is right where you want it.*
Nutrition info is for a 2 cup serving of soup.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more delicious soups? Check these out: