Tomato Soup
Prep time : 10 minutes | Cook time: 1 hr 30 minutes | Makes 4 servings
Tomato soup and grilled cheese? You can't convince me it's not the greatest combo of all time. If you know me, you'll know I’m a total grilled cheese enthusiast—like, I could eat one every day if it was socially acceptable. Doesn’t matter if you’re using fresh tomatoes or canned, it’s just the best. There’s something about that crispy, buttery bread, melted cheese, and dipping it into a creamy, comforting tomato soup that hits differently. If any meal could be my happy place, this is it.
WHAT YOU’LL NEED
1 head of garlic
1.5 yellow onion, diced
2-3 carrots, diced
1 tbsp tomato paste
1 tbsp dried oregano
1 tsp chili flakes
2 400ml cans of Mutti Crushed Tomatoes (Polpa)
800ml vegetable broth
3 tbsp maple syrup
Grilled cheese (recipe here)
optional: 1/3 cup heavy cream or coconut milk if you want it creamy
INSTRUCTIONS
Roast the Garlic: Slice off the top of the garlic head, and drizzle with olive oil. Wrap it in aluminum foil and roast at 325°F (160°C) for about 1 hour, or until the cloves are soft. Set aside.
Cook the Vegetables: Turn the oven up to 375°F (190°C), toss the carrots and onions with olive oil, salt, and pepper, and roast for 25-30 minutes until soft and caramelized. Transfer the roasted carrots and onions to a large pot on medium heat, and stir in the tomato paste, oregano, and chili flakes, cooking for 1 minute.
Make the Soup: Add the canned tomatoes and stock to the pot, bringing the mixture to a simmer for about 20 minutes. Use a hand blender to purée the soup until smooth.
Simmer and Finish: Continue simmering the soup for another 10 minutes until it thickens to your desired consistency. Add your cream if desired, stir in the maple syrup and adjust seasoning with salt and pepper as needed.
Serve: Serve the soup alongside a grilled cheese.
