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!
