So as a kid, one of my Nana’s go to meals was tomato soup and grilled cheese. We ate it on cool nights, we ate it on warm nights. We mainly ate it when we were low on cash because it was easy to make. It was one of my favorite meals that she made. As an adult, I’ve made the same with my family, but I mostly used (gasp) canned soup. This year, I talked to my mom and decided to put together my own homemade soup using what she could remember from Nana’s cooking. It turned out awesome and is so easy. I added some red pepper to up the spice, because we like a little heat with our food. My kids and hubby loved it! I hope you do too.
1 tbsp olive oil
1 medium yellow onion, diced
2 garlic cloves, chopped
28 oz. can whole, peeled tomatoes
2-3 roasted red peppers, chopped
½ tsp red pepper flakes
¼ tsp salt (or substitute)
¼ tsp pepper
½ cup heavy cream
1 ½ cups chicken broth
2 sprigs basil, cut into ribbons
- Heat the olive oil in a medium pot over medium heat.
- Add the garlic, onions, red peppers, salt and red pepper flakes and cook for about 15 minutes until the onions are soft.
- Add the tomatoes with their juices, using a wooden spoon to break them up, and cook for another 15 minutes.
4. Add the chicken broth and bring to a simmer. Simmer for 15 minutes.
5. Use a potato masher to mash the tomatoes up (I like my soup a little chunky, you can also use an immersion blender here if you like yours smooth).
6. Add the heavy cream and basil and heat through for about 10 minutes.
6. Serve with your favorite grilled cheese (check out my recipe for gooey baked grilled cheese if you want.
That’s it! Doesn’t it sound like a delicious fall recipe? Enjoy!