Tomato Soup

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.

DSC_0505

Tomato Soup

  • 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.

DSC_0500

DSC_0501

Heat until soft.  5 min or so.  Add the tomato paste and stir, cooking another minute or two.

DSC_0502

Add the tomatoes with their juice, the stock and the water.  Stir together and bring to a boil.

DSC_0503

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.

DSC_0506

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.