I posted a few years ago the recipe for a Cream of Tomato Soup. This week I made a slightly different version of Tomato Soup, and we really enjoyed it.
Grilled Cheese is one of our favorite things to eat, especially when it is on homemade bread with a variety of cheeses. We LOVE cheese. 😉 So, this week, rather than just grab cans of tomato soup at the store, I decided to change it up a little with the homemade version. It was simple and delicious, ready in less than 45 minutes.
I hope you all enjoy it as well!
3 TBSP butter
1 onion, chopped
1 cup carrots, chopped
3 cans – 14 oz diced tomatoes, with juice
1 1/2 cups chicken broth
2 cups milk
1 tsp dried basil
black pepper, to taste
salt, optional (I didn’t use it, but if your broth is low sodium you may opt to use it)
- Melt butter in stockpot. Add in onions and carrots, cooking til soft…5-10 minutes.
- Add in tomatoes, broth, milk and basil. Bring to boil and then simmer with lid on, for about 35 minutes.
- Use immersion blender to blend soup to smooth consistency. Add pepper to taste.
- Serve with grilled cheese or with cheese sprinkled on top. Yum!
You could add other things like celery or garlic or anything else for more flavor. I was just in a bit of a time crunch and didn’t have time to chop those. 🙂