Tomato Soup


I’m pretty sure tomato soup + grilled cheese is the best food combination ever. Savory cheese, crispy bread, and delicious, delicious tomato soup. I’ve made this recipe a couple times now, and each time I change it a bit. I’m still not entirely satisfied with it–next time I think I will add bacon with the onions–but it is still awesome.

Tomato Soup (originally inspired by Pennies On a Platter) 5 servings

3 tablespoons butter

3 tablespoons brown sugar

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes

1 teaspoon salt

1/2 teaspoon black pepper

1 onion, chopped

3 carrots, peeled and chopped

2 garlic cloves, chopped

1 28-ounce can of tomatoes

2.5 cups water or broth

1/2 cup orange juice

3 tablespoons sour cream

Melt the butter in a large pot over medium-high heat. Add the sugar, spices, onion, carrots, and garlic, and cook until softened, roughly 5 minutes. Add the tomatoes, water/broth, and orange juice. Bring the soup to a boil, then cover and reduce heat to a simmer. Let simmer for 30 minutes, then stir in the sour cream. Puree the mixture an immersion or normal blender, then reheat to the desired temperature. Enjoy!

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