Creamy Tomato Soup
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Olive Oil (/30ml)2 cloves
Garlic (minced)1 medium
Onion (chopped)2 tbsps
Brown Sugar12 large
Tomatoes (chopped)4 sprigs
Thyme (fresh)1
Salt3 large
Onion (sliced)2 cups
Aged Cheddar (/500ml grated)Directions:
1
Heat the oil in a large saucepan over medium heat
2
Add the garlic and onions and cook until the onions are translucent, about 5 minutes
3
Add the brown sugar and tomatoes and cook for 5 minutes more
4
Add 1/2 cup water, the thyme and Parmesan rind, if using
5
Cook for about 25 minutes
6
Discard the thyme sprigs and Parmesan rind
7
Puree the soup in a food processor or with an immersion blender until smooth
8
Strain through a fine sieve set over cleaned saucepan
9
Stir in the cream and butter
10
Season with salt and pepper
11
To serve, ladle the soup into bowls and sprinkle with Parmesan and chives
12
Serve with Grilled Cheese with Caramelized Onions
13
Heat the oil in a large skillet over medium heat
14
Saute the onions until soft and caramelized, about 25 minutes
15
Season with salt and pepper
16
Transfer the onions to a plate
17
Generously butter both sides of each bread slice
18
In between two bread slices, pile the caramelized onions between two layers of cheese
19
Heat a large skillet or griddle over medium-low heat
20
Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side