As soon as it turns cold in Utah (which is always sooner than I’m ready for), I declare it tomato soup and grilled cheese sandwich weather! There is nothing better than sitting in front of the fireplace, snuggled in a blanket, reading a good book, and enjoying a steaming bowl of tomato soup and a grilled cheese. It makes the cold weather tolerable. Almost. Luckily this recipe is super easy because I see myself eating a lot of this over the next 8 months…because that’s about how long winter lasts in Utah. Enjoy!
I served mine up with a brown rice tortilla quesadilla made with chicken and mozzarella cheese.
1 TB minced garlic
1 TB olive oil
3 cups low-sodium chicken stock
1 can (28 oz) stewed tomatoes
1 can (6 oz) tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 TB dried basil
Sauté onion and garlic in olive oil. In a food processor or blender combine all ingredients and blend until smooth. Pour into large pot and bring to a boil then simmer for 30-45 minutes. Makes 8 one cup servings.