I have a new favorite soup. Can I tell you about it?
It's tomato soup, which is really out of the ordinary for me. It's not that I don't like tomato soup. Let's call it more of a disinterest. It's just that for me the traditional canned stuff has always been more of a grilled cheese dipping sauce that a soup. I never really understood it. It's just so thin and the flavor is so...flat.
But, we got a ton of canned diced tomatoes at Costco recently, and I wanted to try something different than the normal pasta sauce or chili routine.
So, I combined a bunch of tomato soup-y sounding things in a big pot. I tasted it, adjusted it, and played with it a bit as it bubbled away. After adding a bit more of this and a shake more of that, I ended up with this recipe.
I used an immersion blender to puree everything together, which really made life much easier, but I'm sure that a normal blender would also work (as long as you're very careful and are sure that the lid's on tight!). I ended up with a thick, creamy, warm cup of tomato love.
It took me a few days for me to figure out what it reminded me of. Then, it hit me...Panera tomato soup! Mmmmm...
It will fill your home with savory winter smells and will fill your belly with veggie goodness.
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 cans of diced tomatoes (28 oz each)
- 1/4 tsp ground thyme
- 2 bay leaves
- a chookie chookie of crushed red pepper
- 1 tsp vegetarian Better Than Bouillon
- 1/2 c half and half
- 1/4 c Parmesan cheese