Remember that dumb rain we’ve been having? And then the silly temperature that drops? Well, I am not having it. I am protesting and eating grilled cheese sandwiches and tomato soup over here by myself (well, my husband is here) while I #socialdistance.
Pro tip: Don’t use canned tomato soup. Do this one instead. Second pro tip: for the best grilled cheese, use three different types of cheeses on Texas toast for the best sandwich ever. I even hear if you spread mayonnaise on the bread and toast it, it’s what legends are made of (please, no hate mail on that one). I am thinking that the fat from the mayo is like the fat from butter. But better.
Best Tomato Soup Ever
Adapted from the Pioneer Woman
- 1 medium yellow onion, diced
- 6 tablespoons (3/4 stick) butter
- 2 14.5-ounce cans diced tomatoes
- 1 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
- Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others.
- Next, add 1 or 2 tablespoons chicken base to the pot.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- I pureed with my handheld blender. I don’t want it too chunky and prefer it this consistency.
- I let it simmer for about 20 minutes before I served it. It’s the best partner for a grilled cheese sandwich.