The days of soup-and-grilled cheese lunches are fading fast, with temps breaking into the 90s here in Austin (already — ugh!), but we may just have a few rainy days left in April. Last week, we had a few gray, chilly-ish days, and grilled cheese and tomato soup was just what the doctor ordered. However, we didn’t have any canned tomato soup on hand, so I decided to improvise. And you know what? I’m probably never going to bother to buy canned tomato soup again. This was creamy, delicious and almost as easy as the canned kind.
Sure, you could just open a can, but this is so much better and it only takes a few minutes more. This soup also freezes well, so next time we have a rainy day, all I’ll have to do is thaw it out. Golden.
Try it on your next rainy day!
- 1 28-oz can fire-roasted tomatoes
- 4 cups vegetable stock
- 1 cup cream
- parmesan rind (if available)
- ½ tsp herbes de provence
- Combine the tomatoes and stock in a large saucepan and bring to a boil.
- Stir in the cream and toss in the parmesan rind (if using) and the herbes de provence, lower the heat and simmer for 15 minutes.
- Remove from the heat, remove the rind, and blend using an immersion blender (or cool slightly and blend in a conventional blender).
- Add salt and pepper to taste. Serve warm with a grilled cheese, and enjoy!