One of my very favorite things to do is cook the Wednesday night meal at our church. We have multiple teams who divide out the weeks during the school year, and every Wednesday night, at 5:30, the line forms, and our church family gathers for an evening of great food and fellowship. I especially love it in the cooler months. There's a calm and comfort that overcomes me when I walk in those fellowship hall doors at the end of a long day and chilly drive across town after school.
Despite the true joy I find in taking this on along with a couple of dear girlfriends, it's a big undertaking to buy and prepare food for a large number. And, for whatever reason, a few weeks ago, tomato soup and grilled cheese were just calling my name. My original recipe I posted here is a good one, but I needed something that would be ready sooner. I just didn't have a long time to let it simmer and reduce. So, I tried this approach, and it turned out even better, because it was faster, but just as good! I had several ask for the recipe, so here it is.
I hope you can enjoy a cup of goodness sooner than later. Topped with a few shreds of mozzarella cheese or dollop of pesto, this rich take on the popular comfort soup will not disappoint!
Even Better (and Faster) Tomato Soup
1 small onion, thinly sliced
1 28 oz can fire roasted tomatoes (such as Muir Glen)
1 6 oz can tomato paste
1/2 tbsp garlic
2-3 tbsp brown sugar
1/2 32 box chicken stock
approx. 1 cup cream
1. Heat oil in large stock pot on medium-high heat until shimmering. Add onions, stirring until
2. Add garlic and saute about 30 seconds, or until fragrant.
3. Add tomatoes and paste, stirring with onions and garlic, and saute about 10 minutes, allowing
tomatoes to slightly caramelize.
4. To the pot, add chicken stock and bring to a boil. Reduce and simmer about 5-10 minutes.
5. With immersion blender, blend soup to desire consistency.
6. Stir in sugar and add salt and cream to taste.
7. Finish off with 1/4 cup of basil, sliced.