Pantry Tomato Soup
Serves 410 mins prep20 mins cook
Tomato Soup and Grilled Cheese is a whole rainy day vibe don’t ya think? There truly is no better pair in my opinion and today seemed like the perfect day to whip this recipe up! While I usually use fresh tomatoes and roast them in the oven with herbs, onion, and garlic…today I didn’t have any fresh tomatoes so we went with canned tomatoes and let me tell you that it is dang good! The trick is to add extra flavor like letting the garlic infuse the oil, seasoning each layer, and using good stock! This recipe comes together quickly and is perfect to serve up to the whole family!
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What you need
Instructions
Heat oil in a skillet and add garlic over medium heat to infuse the oil until you start to smell the garlic, careful not to burn. Add onion and half of the salt and pepper to the skillet and cook down 3-5 minutes until onions begin to soften. Add in canned tomatoes along with the rest of the salt, pepper, and Italian seasoning and begin to cook down, breaking up the tomatoes. Add stock in and cook for 10-15 minutes and then blend with an immersion blender until smooth. Add honey and cream at this time and stir to combine. Serve with a grilled cheese and drizzle extra cream if desired.View original recipe