We often forget that there are simple foods that nourish us body and soul. What comes to mind is a bowl of creamy homemade tomato soup. The only thing that might be missing from this bowl of perfection is a grilled cheese sandwich.
Creamy Tomato Soup
Recipe from Cooking Light
1. Heat a medium saucepan over medium heat. Add 1 tablespoon canola oil (or other oil) to pan; swirl to coat. Add 1-1/2 cups chopped onion, 1/2 teaspoon ground cumin, 3/8 teaspoon kosher salt, and 1/4 teaspoon hot smoked paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add 4 minced garlic gloves; sauté 1 minute, stirring constantly. Stir in 1 (14.28 ounce) can chopped unsalted San Marzano tomatoes, undrained, and 2 cups unsalted chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in 1/4 cup half-and-half.
2. Place half of tomato mixture in a blender. Remove center piece of blender lid on blender ( to allow steam to escape); secure blender lid and blend until smooth. Pour into a large bowl. Repeat process with remaining tomato mixture. Top with fresh parsley and ground black pepper.