Name: Tomato Grilled Cheese Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 tablespoons butter; 1 medium red onion, finely chopped; Salt and pepper, to taste; 2 tablespoons tomato paste; 2 28-oz cans fire-roasted crushed tomatoes; 4 cups vegetable broth; 2 sprigs fresh thyme; 1 bay leaf; 2 tablespoons granulated sugar; 1/2 cup heavy cream

Ingredients

Scale

4 tablespoons butter
1 medium red onion, finely chopped
Salt and pepper, to taste
2 tablespoons tomato paste
2 28-oz cans fire-roasted crushed tomatoes
4 cups vegetable broth
2 sprigs fresh thyme
1 bay leaf
2 tablespoons granulated sugar
1/2 cup heavy cream

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Instructions

In large Dutch oven or stockpot over medium heat, melt butter. Add onion and cook, stirring occasionally, 8 to 10 minutes until onion is softened and lightly browned. Add a generous pinch of salt and a dash of pepper. Add tomato paste and stir into onions. Cook 2 minutes, stirring constantly until tomato paste is darkened in color. Add crushed tomatoes, broth, thyme, bay leaf and sugar. Bring to simmer; add more salt and pepper to taste.
Simmer uncovered 35 to 40 minutes, stirring occasionally, until flavors meld and soup thickens ever so slightly. Remove from heat; stir in cream. Remove thyme and bay leaf. Use immersion blender (or regular high-speed blender, in batches) to blend soup until smooth.
Serve with gooey, buttery grilled cheese sandwiches cut into soldiers for maximum dipping ability.