Lunch Recipe

Better-Than-Grilled Cheese Tomato Soup

This tomato soup is perfect with grilled cheese.

INGRIDIENT

1 tablespoon butter

1 tablespoon olive oil

1 onion, finely chopped

1 carrot, grated

4 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon red pepper flakes

1 (28 ounce) can fire-roasted crushed tomatoes

2 cups tomato juice

1 (15 ounce) can fire-roasted diced tomatoes, partially drained

1 tablespoon white sugar

½ cup heavy whipping cream

1 bunch fresh basil, roughly chopped, or to taste

DIRECTION

Step: 1

Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.

Step: 2

Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.

NUTRITION FACT

Per Serving: 325 calories; protein 7.3g; carbohydrates 38.3g; fat 18.2g; cholesterol 48.4mg; sodium 1395.4mg.

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