This creamy tomato soup has real depth — it’s grilled cheese’s better half, and it’s made almost entirely from the pantry. Our Mediterranean blend coaxes a slow-cooked, roasted flavor out of a can of good tomatoes in about 30 minutes, no garden required. A little onion, garlic, and a splash of cream blend it silky and rich.

What turns it from fine to worth-sitting-down-for is the finish: a swirl of cream, a drizzle of good olive oil, torn basil, and a pinch of flaky salt right in the bowl. It’s an easy, cozy fall dinner on its own, and a standing invitation to make a grilled cheese to go with it. Comfort food that costs almost nothing.

Creamy Tomato Soup

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Grilled cheese’s better half. This is the one we’ll ladle at the Fall Open House. Even a shortcut soup tastes considered with the right finish. Keeps the plate rule when served with a grilled cheese — protein/carb from the sandwich; produce: tomato, onion, garlic, basil. On its own, a cozy starter.

Ingredients

  • 2 Tbsp Butter
  • 1 Onion, diced
  • 3 Cloves garlic, minced
  • 1 Tbsp Calicutts Mediterranean blend
  • 2 (28-oz) cans Whole peeled tomatoes
  • 2 C Vegetable broth
  • ½ C Heavy cream
  • Fresh basil
  • Good olive oil
  • Calicutts Pacific Flake Salt
  • Grilled cheese, to serve (optional)

Directions

  1. Melt the butter in a pot over medium heat; soften the onion 5 minutes. Add the garlic and Mediterranean blend; cook 1 minute.
  2. Add the tomatoes (crushed by hand) and the broth; simmer 20 minutes.
  3. Blend smooth with an immersion blender (or in batches in a standing blender). Stir in the cream and warm through.
  4. Finish each bowl with a swirl of good olive oil, torn basil, and a pinch of flaky salt — the difference between soup and a bowl worth sitting down for.