One of my favorite meals from my childhood was Campbell’s Cream of Tomato soup and grilled cheese sandwiches. My mom used milk to dilute the condensed soup, and I remember my dismay when I had the same soup prepared with water at a friend’s house.
It didn’t look right but I was raised to be polite so I dipped my spoon in and took my first taste of watery tomato soup and tried not to make a face.
It wasn’t bad. In fact, it tasted like tomatoes.
Decades later, I made my own homemade cream of tomato soup using tomatoes that I had grown. It’s quite different from Campbell’s. I have been tweaking this recipe for several years, pulling from a variety of other recipes, and have settled on this final mash-up.
It’s delicious. It tastes like tomatoes. It’s freezable.
1 tablespoon olive oil
2 tablespoons butter
1 large onion, finely chopped
2 pounds ripe tomatoes (thick-walled plum tomatoes are best)
1-3 garlic cloves, roughly chopped
⅓ cup dried tomatoes, soaked in 1 cup hot water
2 cups vegetable stock
¼ cup dry white wine
¼ cup dry sherry
2 tablespoons honey (or brown sugar)
½ – 1 cup heavy cream or half & half
¼ cup fresh basil, shredded (or 2 tablespoons dried basil)
1 teaspoon dried oregano
Salt and pepper
- Peel and chop garlic and let it sit for 15 minutes to enhance its medicinal properties.
- Soak dried tomatoes for 15 minutes. Drain, reserving 1 cup of soaking water and roughly chop tomatoes.
- Quarter tomatoes, remove white core fiber and the seedy pulp. Roughly chop.
- Heat the oil and butter in a Dutch oven until foaming. Add onion, cooking until softened.
- Add fresh tomatoes, garlic, chopped dried tomatoes, reserved dried tomato water and vegetable stock. Bring to a boil, then lower heat, half-cover the pot and simmer gently for 20 minutes. Stir frequently to keep from burning.
- After 20 minutes, add wine, sherry and honey. Stir and cook for an additional 5 minutes.
- Using an immersion blender, thoroughly blend the soup until no chunks of tomato remain. If you don’t have an immersion blender – get one! They are super useful. But until you do, you will need to process the soup in a blender or food processor (small batches at a time to keep from overflowing and burning you).
- Strain through a sieve and return to the still-warm Dutch oven. On low heat setting, add cream, basil and oregano and heat through while stirring. Do not allow the soup to boil.
- If you want a thinner soup, add less cream or more stock.
- Taste and season with salt and pepper. Garnish with fresh chopped basil.
Gourmet Grilled Cheese Sandwiches
I paired this soup with my gourmet version of grilled cheese sandwiches. My mom’s grilled cheese sandwiches were two pieces of sliced white bread (probably Wonder), slathered with margarine rather than butter and layered with thick slices of Velveeta processed cheese. Pan-fried, the sandwiches were gooey and perfect for dipping into the soup.
My new and improved grill cheese sandwich starts with two slices of sturdy rustic bread, slathered with butter, a layer of fresh tomato slices, a few rings of sweet onion, dill pickle slices, torn leaves of fresh basil, a bit of salt and pepper, and then as much shredded cheddar and mozzarella cheese as the sandwich can physically handle. Pan-fried, this sandwich is still a bit gooey but tastes so divine on its own that you don’t dare dip it into the soup.
Got tomatoes? When your kitchen counters are filled with fresh tomatoes, double this recipe, cook as directed but omit the cream. Let it cool and fill plastic or glass containers, label, place in the fridge overnight, and then freeze.
To cook: On the coldest day in January, thaw a container of tomato soup, heat in a pot, add cream, and grill a gourmet cheese sandwich. Eat slowly while planning your tomato garden.
Still have a lot of tomatoes sitting on your counter? Roast and freeze them. Check out my recipe for The Best Ever Roasted Tomatoes.