Tomato soup & grilled cheese sandwich; such a comfort meal. One of my favorite meals of childhood. Melty cheese in a buttery grilled sandwich along with the tangy soup. I couldn’t help dunking my sandwich into the soup.
It is hard to believe now; but I have only been eating fresh tomatoes for about 15 years. While I always ate tomato soup, pasta sauce, ketchup, etc…I wouldn’t touch fresh. Maybe a texture thing? But I pulled countless fresh tomatoes out of salads and off sandwiches my entire childhood into adulthood.
Once we bought a house we soon started a garden and growing our own tomatoes. Finally I tried, and liked, a cherry tomato. Before long I was I devouring fresh tomatoes in all shapes and in everything.
While I now eat fresh tomatoes year round; the vine ripened tomatoes every summer cannot be beat.
Husband and I both grew up with canned tomato soup. I loved it, him not so much. I decided if I loved the canned version a homemade version with fresh tomatoes should be out of this world. I was not wrong. He has come around too; and looks forward to this fresh tomato soup every year.
Garden fresh tomatoes are chopped and cooked down until they release their juices and get saucy. You may prefer to remove the skins and seeds but I never do.
Onions, celery and red pepper add depth of flavor. If you don’t like or don’t have available these particular veggies you could substitute or leave out. They do add a nice texture and different flavors to the soup.
Half & half makes the soup slightly creamy and gives it some richness.
Fresh Basil. Tomato and basil. Enough said!
Now if you prefer the idea of a smooth tomato soup you could certainly blend until smooth. I love the texture of a chunky soup.
Grilled cheese sandwich is the classic accompaniment to tomato soup; and for good reason. Tomato soup and tuna melt was a delicious combination.
Chunky Tomato Soup
- 1 Tbsp butter
- 1 small onion diced
- 1 rib celery minced
- ¼ cup red pepper diced
- 1 clove garlic minced
- 1 Tbsp flour
- 4-5 medium fresh tomatoes chopped
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- ½ cup chicken or vegetable stock
- 1 splash half and half
- 1 tsp sugar
- 1 Tbsp chopped fresh basil leaves
- In heavy saucepan, heat butter and cook onions, celery and red pepper until tender.
- Add flour, salt and pepper and stir until blended.
- Add tomatoes and stock, and simmer for 30 minutes, stirring occasionally
- Remove from heat and use an immersion blender until desired consistency. Strain if desired. I left it a little chunky and we loved it.
- Add fresh basil, sugar and half and half. Heat through and serve warm.