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
Serves
8.
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.