There is nothing more comforting than a warm bowl of soup on a blustery spring day. Make yourself a fantastic grilled cheese, using great bread and an old cheddar cheese. Cut the crusts off and slice the sandwich into little squares. Float the little pieces of grilled cheese in a bowl of cream of tomato soup for a lunch that you’ll want to repeat over and over again.
My Favourite Cream of Tomato Soup
2 Tbsp butter
2 Tbsp extra virgin olive oil
1 ½ cups chopped onion
4 large garlic cloves, minced
2 – 28 oz cans whole or diced tomatoes (with juice)
1 ½ cups water
1 cup whipping cream
1 Tbsp fine sea salt, or to taste
Few turns of freshly ground black pepper
¼ – ½ tsp crushed red pepper flakes, depending on how much heat you like
½ tsp celery salt
½ tsp dried oregano
1 ½ Tbsp granulated sugar
Heat the butter and olive oil in a large stock pot over medium heat. Add the onions and garlic and cook until translucent and soft. Add the remaining ingredients. Bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Puree the soup in batches in a blender or food processor. Return the soup to the pot and warm gently. Check for seasoning and serve hot.