Tomato Grilled Cheese Soup

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 Red onion, medium
  • 2 sprigs Thyme, fresh
  • 2 28-oz cans Tomatoes, fire-roasted

• Canned Goods

  • 2 tbsp Tomato paste
  • 4 cups Vegetable broth

• Baking & Spices

  • 2 tbsp Granulated sugar
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Heavy cream

Found on girlversusdough.com

Ingredients

• 4 tablespoons butter
• 1 medium red onion, finely chopped
• Salt and pepper, to taste
• 2 tablespoons tomato paste
• 2 28-oz cans fire-roasted crushed tomatoes
• 4 cups vegetable broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons granulated sugar
• ½ cup heavy cream

Directions

• In large Dutch oven or stockpot over medium heat, melt butter. Add onion and cook, stirring occasionally, 8 to 10 minutes until onion is softened and lightly browned. Add a generous pinch of salt and a dash of pepper. Add tomato paste and stir into onions. Cook 2 minutes, stirring constantly until tomato paste is darkened in color. Add crushed tomatoes, broth, thyme, bay leaf and sugar. Bring to simmer; add more salt and pepper to taste.
• Simmer uncovered 35 to 40 minutes, stirring occasionally, until flavors meld and soup thickens ever so slightly. Remove from heat; stir in cream. Remove thyme and bay leaf. Use immersion blender (or regular high-speed blender, in batches) to blend soup until smooth.
• Serve with gooey, buttery grilled cheese sandwiches cut into soldiers for maximum dipping ability.