So many of the Eatery's customers have tried to pry Grant's tomato soup recipe from him! He has decided to share, but emphasizes that, like making a grilled cheese, you can add your own variations to suit your taste. And though he prepares large batches at a time for the restaurant, he created this recipe to give you 4 servings.
In a Dutch oven or large pot, melt the butter over medium heat and toss in the onion. Sauté for a few minutes or until the onions soften, then add the minced garlic. Sauté only for another minute to ensure that you don't burn the garlic.
Add the tomatoes, chicken stock, sherry cooking wine, sugar, sea salt, black pepper, and thyme.
Bring to a boil and then simmer, uncovered, for about 40 minutes, stirring occasionally.
Add the heavy cream. Stir in and then remove from the burner.
Blend until smooth in a regular blender or using an immersion blender, taking care not to splatter the hot mixture.
After tasting, add more salt and pepper if needed. Ladle into a bowl and enjoy either along or with a scrumptious grilled cheese!
If it suits your fancy, top with a sprig of fresh thyme, a few sliced basil leaves, or a hefty sprinkling of Parmesan cheese.
Want croutons? Make your favorite grill cheese! Once the sandwich has cooled, use a sharp knife to cut into small squares and sprinkle them over the soup. Easy, cheesy, and delicious!
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