I went to the local orchard today to pick up some apples and they had some beautiful heirloom tomatoes. I decided fresh tomato soup and grilled cheese would make a nice simple supper. The recipe below makes enough for 3-4 meals. It took only 15-20 minutes of hands on time and another 20 minutes on the stove. Total time from start to table including the grilled cheese sandwiches was an hour.
(makes ~5 quarts)
1 large onion thinly sliced
1/4 cup Safflower or Olive Oil
6 cloves of garlic minced
12-14 tomatoes quartered
1 large carrot rough chopped
1 bell pepper rough chopped
1 tbsp dried basil or 1/4 cup fresh
2 tsp kosher salt
5-6 cups chicken broth (I used Swanson reduced sodium)
Heavy whipping cream for garnish
In a stockpot sauté onion in oil until tender. Add garlic; cook one minute longer. Add the tomatoes, carrots, bell pepper, basil and salt. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the tomatoes are softened. In a food processor or blender process the soup in batches until smooth. Return to the pan and heat through. Ladle into bowls and drizzle with cream if desired.