How many of you can think back to the last time you were fulfilled with that childhood combination of tomato soup and grilled cheese?
Saturday lunch while watching cartoons?
The childhood memories of tomato soup are fun and all, but I feel I am a little more sophisticated now. I need a more sophisticated tomato soup.
The golden, crispy, cheese-oozing grilled cheese can be left untouched right now. I don’t think one can get much more sophisticated with a grilled cheese, but I may work on that later.
At the moment I would like to show you my version of sophisticated tomato soup:
Home-Made Tomato Basil Soup
1 TBS olive oil
1 carrot, chopped
1 medium onion, chopped
3 cloves garlic, minced
1/4 c. all-purpose flour
28 oz. V-8 juice
1 1/2 c. chicken broth
2 tsp. dried basil
1/4 c. heavy cream
1 tsp. kosher salt
2 c. shredded cooked chicken
In a Dutch oven over medium/high heat, combine olive oil, carrot, onion, and garlic. Cook, stirring occasionally until onion is soft, 6-8 minutes. Stir in flour until vegetable are coated, then add tomato juice. Add broth and 2 tsp. dried basil. Bring to a boil, reduce heat to simmer and cook 8-10 minutes.
Working in small batches, puree soup in a blender or food processor, and then transfer back to Dutch oven. Stir in cream, salt, and chicken. Heat through. Season to taste with salt and ground black pepper.