You can’t go wrong with homemade tomato soup and an extra cheesy grilled cheese sandwich. This iconic combo is great for lunch or dinner. Or have it for dinner, and lunch the next day. Whatever time of day, you can’t go wrong with this creamy tomato soup.
Prep Time: 15 Minutes | Cook Time: 60 Minutes | Servings: 4
- 6 medium vine tomatoes
- 1 small yellow onion
- 2 Tbsp olive oil
- Seasoning mix, 1/4 tsp of each: salt, pepper, garlic powder
- 1 cup milk (I prefer 2%)
- 1/2 cup half and half
- 1/2 cup chicken broth
- 1 cup mild cheddar cheese, shredded
First, get your oven preheated to 400 degrees Fahrenheit. While your oven is heating up cut your tomatoes and onion into quarters (remove the tops and cores from both). Lay the quartered tomatoes and onions on a lined baking sheet and drizzle with the olive oil. Next, sprinkle the seasoning mixture on top of all the tomatoes and onions. Bake in the oven for 40 minutes and then remove and let cool.
Once the tomatoes and onions have had some time to cool down a bit add them into a medium sized pot over medium-low heat. Next, blend the tomatoes and onions with an Emerson Blender so that they are broken up some (about a minute or so). Slowly add in the milk, half and half, and the chicken broth. Continue to combine with the Emerson Blender for 3 minutes or until your soup is smooth. Next, add in the cheddar cheese in two batches and let melt completely. Lastly, bring the soup to a slow boil and then reduce the heat to low and cover for 20 minutes.
Serve with a drizzle of cream and some fresh croutons on top. Enjoy with an extra cheesy grilled cheese sandwich.