It finally snowed at our house and what better meal than grilled cheese and tomato soup. We are somewhat of tomato soup connoisseurs and so this recipe intrigued me. We really enjoyed it with a couple of minor adjustments. Enjoy! I halved this recipe which was perfect for our little family of three.
1 cup yellow onion, diced (I did even less but we don’t really care for a lot of onions)
2 garlic cloves, minced
1 (28 ounce) can of diced tomatoes in juice
1 tablespoon tomato paste
1/2 teaspoon sugar
3 cups chicken stock (or veggie stock)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup heavy cream
3 ounces goat cheese, softened
3. In batches, carefully transfer the tomato mixture to the blender. Blend on low, being sure to let steam escape. Blending hot soup is a little dangerous so be careful! When you’re done blending it all, transfer it back to the soup pot.
4. Reheat the soup just until hot. Mix in the heavy cream and goat cheese.