My Favourite Cream of Tomato Soup

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.