Easy Cream of Tomato Soup

Creamy tomato soup doesn't have to come from a can.

October 10, 2013
Hector Sanchez

Cream of tomato soup is really easy to make and reminds me of the standard Friday fare in school. I might have named this soup "cream of UGLY tomato soup" because it is a perfect way to use those tomatoes that are not picture perfect, but still taste delicious. I have embellished the grilled cheese sandwiches with sliced apple and fresh basil, which lend a whiff of the season to this classic sandwich. This time of year, my basil is still green in a pot behind the sink in my kitchen.

Easy Cream Of Tomato Soup
(Makes 4 servings)


2 cups low-sodium vegetable broth
2 tablespoons all-purpose flour
4 cups crushed fresh tomatoes, or 28 ounces canned crushed tomatoes
1 can or jar (6 ounces) tomato paste
¾ cup heavy (whipping) cream
Salt and ground black pepper

In a soup pot, whisk together the broth, flour, tomatoes, and tomato paste and bring to a simmer, stirring, until slightly thickened. Using an immersion blender or a standard blender, puree the soup. Stir in the cream and season to taste with salt and pepper. Serve hot.

Old-Fashioned Grilled Cheese, Apple, And Basil Sandwiches
Makes 4 servings)

8 slices good-quality white or wheat bread
8 thin slices extra-sharp Cheddar cheese
1 Fuji, Gala, or Granny Smith apple, thinly sliced
4 large fresh basil leaves
1 to 2 Tablespoons butter, at room temperature

1. Arrange 4 of the bread slices on a work surface and place a slice of cheese on each. Top each evenly with the apple slices and a basil leaf. Top with the remaining cheese and the remaining 4 slices of bread.


2. Spread both sides of each sandwich with a little butter. Preheat a skillet, griddle, or panini press over medium heat. Toast the sandwiches over medium heat until golden and the cheese is melted, about 1 minute per side. Cut on the diagonal and serve.

Adapted from The Soup & Bread Cookbook