Grilled cheese sounds good to me right now. And, when I think of grilled cheese, I sometimes think of tomato soup. This yummy version can be made with canned tomatoes or fresh, so it’s a great recipe to have on-hand in the year-round. I’m even thinking of making enough of this to can this summer. Soup always tastes best to me during the winter months.
2 cans (14.5 oz. ea.) diced Italian tomatoes, undrained (or about 4 c. of diced fresh tomatoes plus some basil, oregano and garlic to taste)
1/4 c. butter
1/2 c. chopped onion
2-3 garlic cloves, pressed
6 T. flour
4 1/2 c. chicken or vegetable broth
In a blender, process tomatoes until pureed; set aside.
In a large-ish saucepan, heat butter over medium-high heat. Add onion and cook until tender, then add garlic and cook about 60 seconds. Remove from heat. Stir flour in until smooth. Return pan to heat and cook about a minute or so.
Gradually whisk in broth. Add pureed tomatoes; bring to boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to become lovely.
Serve with grated parmesan cheese on top…and a grilled cheese sandwich on the side.