Fire Roasted Tomato Soup
Whenever fall ushers in a hint of chill to the air, I can’t help but start craving soup. Please tell me that I’m not alone. I don’t care if it is quick, throw together soup. A stew that’s simmered all day on the stove. Or a crockpot soup that is every busy family’s best friend. Whichever way it’s made, when the ‘BER‘ months enter the year, a soup always seems to hit the spot, especially this delicious and easy Fire Roasted Tomato Soup.
And what is tomato soup without grilled cheese?
Sure you can make a fancy version of this classic sandwich, but in my opinion, it is sure hard to beat the classic. White bread, slathered in butter, and a slice or two of American cheese layered in between.
Perfection!
You can also ‘up’ your grilled cheese and tomato soup game by either cutting your sandwich into strips and using as perfect little dunkers.
Or, even chopped into square pieces and added to the top of your soup as croutons!
(Just be sure to eat your soup quickly so the grilled cheese bites don’t get too soggy!)
As for the soup itself, it really couldn’t be any easier.
Start by dumping in a couple cans of diced, fire-roasted tomatoes into a pot on the stove. Add in chicken broth, heavy cream, garlic, salt, pepper, and a little basil.
Heat it up, and then use an immersion blender (or transfer to a food processor) to puree the soup until it reaches your desired consistency.
When the soup is smooth and heated through, ladle into bowls and serve with your grilled cheese.
File this one under comfort food max!
Fire Roasted Tomato Soup
The best recipe for homemade Fire Roasted Tomato Soup with Grilled Cheese Croutons is the perfect fall comfort meal.
Ingredients
- 2 cans (14.5 oz) Diced Fire-Roasted Tomatoes
- 1 cup Chicken Broth
- 1 Garlic Clove, minced
- 1/2 cup Heavy Cream
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Basil Leaves, to taste, chopped
Instructions
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In a large pot, stir together the tomatoes, chicken broth, and garlic over medium heat. Bring to a gentle boil and then reduce heat to low.
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Slowly add the cream, salt, pepper, and basil (optional). Stir consistently until heated through.
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Using an immersion blender, puree the soup until smooth, or until it reaches the desired texture. Alternatively, let soup cool slightly and work in batches as necessary, to process in a blender or food processor until smooth. Remember Do Not fill a blender more than half full when blending hot liquid.
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Return the soup to the heat and bring back to a low simmer on the stove. Add more chicken broth if a looser soup is desired.
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Once soup is heated through, ladle into bowls and serve with grilled cheese.
Recipe Notes
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