I have been on the hunt for a good homemade tomato soup recipe for a while now. I have shared one before that I enjoyed, but still have been on the look out. This new thick and creamy tomato soup recipe is pretty darn good.
I love the flavor of it and it is thick and creamy. Now in my book, you can’t have a bowl of tomato soup without pairing it with a grilled cheese sandwich. It is a must! With that being said, most tomato soups I have tried tend to be fairly thin in consistency. So I usually add a good amount of soda crackers to my bowl, not the case with this soup.
This soup is so thick, your grilled cheese sandwich can’t help but jump into the pool of rich tomato goodness! This soup is SO dip worthy! So be sure to cook up some grilled cheese to serve along with it and dunk away!
I also wanted to share my quick tips for making a good grilled cheese. You have got to begin with a good bread. Grandma Sycamore’s white is my bread of choice. Next you must coat the bread with BUTTER. It’s gotta be butter, nothing else will do.
For the cheese, I have two favorite ways to go with that. Two slices of Kraft singles is one way to go if you want creaminess. If you want a stronger cheese flavor and want to get that stringiness as you tear the sandwich in half, you must use shredded cheese, not slices. There I like a blend of cheddar and Monterrey jack. If I don’t have two cheeses then straight up cheddar will do the job.Print
- 2 (14 1/2-ounce) cans diced tomatoes, undrained
- 2 Tbsp butter
- 1/2 cup onion, finely chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- pepper, to taste
- 2 cups Half & Half
- 1 Tbsp sugar
- 1 tsp Worcestershire sauce
- Place tomatoes in a blender or food processor and blend until smooth. Set aside.
- In a large sauce pan, melt the butter. Add onion to the butter and cook until tender.
- Then add flour, salt and pepper and stir until well well blended.
- Add half & half slow while whisking.
- Cook until mixture is thickens.
- Slowly add tomatoes, sugar and Worcestershire. Cook until heated through (DO NOT BOIL.)
- Makes 5 cups.
Recipe adapted from Land O’Lakes.