My friend Clara was coming over and what’s better than soup in the winter? This is the Pioneer Woman’s tomato soup, which is quick and easy, and then I made grilled cheese with sourdough and Kraft singles to go with it. Perfect winter dinner.
- 1 tbsp butter
- 1/2 onion, diced
- 1 clove garlic, grated
- a few carrots, diced
- 1 tbsp tomato paste
- 1 (28oz) can whole tomatoes
- 16 oz vegetable or chicken broth
- 1/2 cup water
- 1/4 cup heavy cream
- salt and pepper
- chopped parsley (fresh)
- grated parmesan
Heat the butter in a pot over medium heat. I used the dutch oven because I am still obsessed with it. Grate in the garlic, add the diced onion and carrot and stir to coat.
Heat until soft. 5 min or so. Add the tomato paste and stir, cooking another minute or two.
Add the tomatoes with their juice, the stock and the water. Stir together and bring to a boil.
Cover and reduce the heat, letting the soup simmer for at least a half hour, but I waited an hour to let the flavors develop.
Use an immersion blender to puree. I stopped before it was completely smooth just to give it some texture. I of course forgot to take pictures before eating it, so here’s a picture of me packing up the leftovers, how glamorous.
I served with a grilled cheese with sourdough and Kraft singles slices of American cheese because I am an adult. Top the soup with a sprinkle of grated parmesan cheese because more cheese is always better. 9/10 would make again.