Chunky Tomato Soup

Chunky and savory, this tomato soup pairs perfectly with grilled cheese and a rainy, cozy night in. Since we’ve had a lot of those lately, try whipping up a pot of this Chunky Tomato Soup to enjoy while binge watching your favorite show.

Ingredients:

• 1 tbsp. olive oil

• 1 large yellow onion, diced

• 2 cloves garlic, minced

• 1 bay leaf

• 1/2 cup dry white wine

• (2) 14.5 oz cans fire roasted diced tomatoes

• 1/3 cup chicken broth

• 6 oz tomato paste

• 46 oz tomato juice

• 5 tbsp. sugar

• 1/2 tbsp. chicken powder

• 1/2 tbsp. Italian seasoning

• 1/2 tbsp. dried thyme

• 2 tbsp. fresh basil, chiffonade

• 1 cup freshly grated parmesan

• 1 cup heavy cream

Homemade croutons:

• 3 slices Italian bread, cubed

• Butter flavored cooking spray

• 1 tsp garlic powder

• 1 tsp Italian seasoning

Instructions:

• Add olive oil, diced yellow onion, and minced garlic to a pan and cook over medium-high heat until onions are tender, about 5 minutes. Add bay leaf and dry white wine and deglaze for 3 minutes.

• Add the fire roasted diced tomatoes, chicken broth, and tomato paste. Stir together until combined. Add tomato juice, sugar, chicken powder, Italian seasoning, and thyme. Bring to a boil, then turn heat down to low and simmer for 10 minutes.

• Turn off heat and add in the fresh basil, cheeses, and heavy cream. Stir until cheeses are melted and heavy cream is combined. Fish out the bay leaf and discard. Serve immediately.

• Serving suggestions:

  • Grilled cheese

    • Five Cheese Pesto Grilled Cheese

  • Homemade croutons

    • Spread bread cubes on parchment paper lined cookie sheet. Spray with butter flavored cooking spray. Sprinkle on garlic powder and Italian seasoning.

    • Bake in oven at 350°F for 7-10 minutes.

Chunky Tomato Soup

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Yield: 10

Author: Crystal

Prep time: 5 MCook time: 30 MTotal time: 35 M

Ingredients:

• 1 tbsp. olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 cup dry white wine
• (2) 14.5 oz cans fire roasted diced tomatoes
• 1/3 cup chicken broth
• 6 oz tomato paste
• 46 oz tomato juice
• 5 tbsp. sugar
• 1/2 tbsp. chicken powder
• 1/2 tbsp. Italian seasoning
• 1/2 tbsp. dried thyme
• 2 tbsp. fresh basil, chiffonade
• 1 cup freshly grated Parmesan
• 1 cup heavy cream

Homemade croutons:

• 3 slices Italian bread, cubed
• Butter flavored cooking spray
• 1 tsp garlic powder
• 1 tsp Italian seasoning

Instructions:

How to cook Chunky Tomato Soup

1. Add olive oil, diced yellow onion, and minced garlic to a pan and cook over medium-high heat until onions are tender, about 5 minutes. Add bay leaf and dry white wine and deglaze for 3 minutes.
2. Add the fire roasted diced tomatoes, chicken broth, and tomato paste. Stir together until combined. Add tomato juice, sugar, chicken powder, Italian seasoning, and thyme. Bring to a boil, then turn heat down to low and simmer for 10 minutes.
3. Turn off heat and add in the fresh basil, cheeses, and heavy cream. Stir until cheeses are melted and heavy cream is combined. Fish out the bay leaf and discard. Serve immediately.

Homemade croutons:

1. Spread bread cubes on parchment paper lined cookie sheet. Spray with butter flavored cooking spray. Sprinkle on garlic powder and Italian seasoning.
2. Bake in oven at 350°F for 7-10 minutes.

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