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Tomato soup and grilled cheese is classic comfort food for a reason! My family loves tomato soup with grilled cheese, sweet pickles, and apple slices on the side. It’s a meal we often make on Sunday afternoons and it always hits the the spot.
I always have the ingredients to make this soup in my pantry. It is about as easy to throw together as a can of condensed soup and much more wholesome! My toddler is crazy about having something cheesy to dip in his soup, as am I!
I haven’t eaten any dairy for 6 months and am now experimenting adding in a little here and there. I made these grilled cheese sandwiches with prosciutto and goat’s milk cheddar, which didn’t seem to bother me. I am totally fine with substituting almond milk and coconut milk for dairy milk in cooking/baking. But I LOVE cheese and dairy-free cheese replacements just don’t cut it for me. Luckily having a small amount of cheese once in awhile doesn’t seem to irritate my system. I am not planning on eating 3 scoops of gelato anytime soon, but having a little cheese is such a needed treat now and then!
- 2 28oz cans diced tomatoes
- 3/4 cup chicken stock/broth
- 3 tablespoons butter or olive oil
- 1 medium sweet onion, chopped
- 1 bay leaf
- 1 teaspoon brown sugar (or coconut sugar)
- 2 tablespoons tomato paste
- 2 tablespoons cooking sherry
- 1/2 teaspoon baking soda (cuts the acidity of the tomatoes)
- Salt and pepper
- 1/2 cup coconut milk or half and half
- In a large colander placed over a bowl to catch the liquid, drain the tomatoes, pressing on them to extract as much liquid as possible. Pour the liquid from the tomatoes into a measuring cup and add chicken stock until the mixture measures 3 1/2 cups. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf, the brown sugar, and the tomato paste. Cook about 10-15 minutes, until the mixture is very thick and sizzling.
- Slowly add the remaining diced tomatoes and liquid, stirring constantly while adding. Add the cooking sherry, baking soda, and salt and pepper to taste. Simmer the mixture for 5-7 minutes.
- Discard the bay leaf. Working in batches, or using an immersion blender, puree the soup until smooth. Add back to the pot and stir in the coconut milk or half and half. Serve warm. Enjoy!
*This soup can be make up to 3 days in advance and stored in the refrigerator. Reheat before serving.
Recipe adapted from Cooks Country