If you saw my Mini Grilled Cheese Hors d’Oeuvres the other day, you saw the ‘tomato soup shooters’! I have been itching for a little bit cooler weather to get in the kitchen and make some soup. I know you don’t have to have cooler weather, but it helps. Well last week there was a day that I wasn’t feeling super awesome: that was my sign. SOUP! Gone are the days of Campbell’s – I’m all about the homemade.
I wanted to find a recipe that didn’t have any heavy cream or half & half and adapted the perfect recipe. I’m excited to have this handy for the next time I’m craving tomato soup. The bonus is we’ve always got the ingredients on hand, so really this can be made any time. Paired with a grilled cheese sandwich it’s the perfect lunch or dinner. This would also be awesome paired with my Jalapeno Popper Grilled Cheese Sandwich (check it out!).
Creamless Tomato Soup
Creamless Tomato Soup is a healthy and tasty soup perfect for the cool nights and excellent paired with a grilled cheese sandwich! All of the deliciousness with none of the guilt.
- 1/4 c. extra virgin olive oil
- 1 med. onion chopped
- 4 cloves garlic minced
- 4 med. carrots diced
- 2 28 oz cans crushed tomatoes
- 2 c. chicken or vegetable broth
- 1/2 c. chopped basil fresh or dried
- 1/2 c. freshly grated Parmesan cheese optional
In a large pot set over medium-high heat, heat oil until shimmering.
Add onion & carrots. Cook until softened, about 10 minutes; stirring occasionally, until onion is translucent.
Add garlic. Stir in crushed tomatoes, broth & basil. Increase heat to high and bring soup to a boil.
Puree with an immersion blender to blend the soup until smooth. Stir in broth & freshly grated Parmesan.
Adapted from Cook Like A Champion