Tomato soup, accompanied by grilled cheese sandwiches, is one of my go-to comfort foods. This homemade tomato soup has just four ingredients, plus some dry herbs, so it couldn’t be easier to satisfy your comfort food craving.
I have several ways to make quick homemade tomato soup, but this one has to be the easiest and quickest recipe. After several days of feeling under the weather recently, I was pining for tomato soup and grilled cheese sandwiches. I didn’t want to pull out the blender, or the immersion blender, I wanted a simple fix for my yearning for comfort. The satisfaction came in the form of this soup.
Here in the Saucy household, tomato soup and grilled cheese sandwiches are pretty high on the list of easy, happy dinners. There is something about the combination that just screams contentment. Mr. Saucy has a special bond with the two, dating back to when his mother would make them for him. The way his mother combined them is a bit of a conflict for me, but whatever makes Mr. Saucy happy I’m okay with doing for him.
The traditional way Mr. Saucy grew up eating these two delights was this: His mother would open a can of condensed tomato soup and heat it (without adding liquid). Then she would proceed to pour
that mess the soup right on top of a beautifully golden brown grilled cheese sandwich, making a soggy, gooey pile on the plate. Oh, the heartbreak! The heresy of destroying the crispy, cheesy edges of such a delightful sandwich! I can’t even watch. I won’t use canned soup, but I will ladle his tomato soup on his sandwich cringing the entire time and he’s a happy camper. To each his own, right?
The next time you’re needing a fast comfort food fix, try this soup. Do.
- 2 tablespoons butter
- ½ medium onion, diced (about ¼ cup)
- 1 - 28 ounce can crushed tomatoes
- 14 ounces chicken stock (you could use broth or water)
- 1 teaspoon herbes de Provence (or any dry herb you wish-basil, oregano, thyme)
- salt and black pepper, to taste
- garnish with crumbled bleu cheese (optional)
- In a medium-sized sauce pan, melt the butter.
- Add the onions and saute until translucent.
- Add the tomatoes, stock, herbs, salt and pepper to taste.
- Simmer for about 15 minutes.
- Ladle into bowls (or on top of the sandwich *shiver*), garnish with cheese crumbles (if desired) and serve.