Tomato soup is a classic. Nothing like a hot bowl of soothing tomato soup. Whether you like it with saltines, croutons, or my favorite way–with a grilled cheese sandwich– it’s the best comfort lunch on any day! Today is a rainy spring day and a little chilly here in Nashville and this sure would hit the spot. Here’s a recipe for homemade tomato soup that just might have you stepping out on your favorite canned version.
This is an all-grown-up version of tomato soup. The red wine and blue cheese add a rich, tangy level to the grill cheese’s BFF. I’ve made this so many times because it’s so simple to make–just allow at least 30 minutes for the vegetables to simmer to get them nice and tender.
So treat yourself to this special version of a family favorite soup. Pair it with a veggie packed green salad or if you’re feeling the need for some serious comfort, try it with a grilled cheese on sour dough with any combination of cheeses. I like Provolone and American. No matter what, you’ll be treating your palate to a bistro style combo.
- 1 (28 ounces) can whole tomatoes in juice ( I use Red Gold-my fav!)
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 (14 ½ ounces) can chicken broth
- ¼ cup dry red wine
- 1 1/2 teaspoons brown sugar
- 1 teaspoon thyme
- ½ cup Half & Half
- Blue cheese crumbles
- Freshly ground black pepper (to taste)
- Salt (to taste)
- Pour tomatoes into a medium bowl and mash with a potato masher, crushing into small pieces.
- In a saucepan, heat oil over medium heat.
- Add onions and celery and saute for 10 minutes.
- Stir in tomatoes, broth, wine, sugar, thyme, and heat to a boil.
- Reduce heat, cover and simmer for 30 minutes or until vegetables are very tender.
- Stir in half & half and heat through.
- Ladle into bowls, sprinkle each with desired amount of blue cheese.
- Add black pepper and salt to taste.