Tomato Soup with Bread Cheese

     I thought I hated tomato soup until about 2 months ago. I had a friend request it for a baby shower and panicked on how to make it taste good. Turns out it can be done. And the best route is the simplest one.  A classic combo is tomato soup and grilled cheese, which is really hard to do without carbs. However, we have bread cheese and when it's toasted it is strikingly similar to grilled cheese. And it is great, perfect in fact, dipped in the soup. Do serve it on the side, not on top, that was just for the picture. The ones that sat on top got soft and the crisp on the outside was gone. 

     So now to address the elephant, I add half a teaspoon of sugar to mine. Usually, I avoid sugar but sometimes I want this to taste exactly how I want. I add half a teaspoon of sugar to mine, which is 2.1 grams of carbs, and the recipe makes two servings, so a carb each. I don't eat it often so you wont find it in many recipes, and I did cut the sugar back some and increase the cream. That increase helps temper the acidity as well. 

Tomato Soup Recipe

2 Tbsp. Butter

1 small yellow onion, chopped

1 Tbsp. vinegar (Sherry vinegar or apple cider)

1 (28 oz.) can San Marzano Tomatoes

1/4 tsp. black pepper

4 chicken bouillon cubes

1/2 tsp. granulated garlic

1/2 c. heavy cream

1/2 tsp sugar (optional)

Saute the onion in the butter until the onion is tender. Turn the pan to high heat and add the vinegar, simmer until the vinegar is mostly evaporated. 

Immediately add the can of tomatoes and stir to combine. Add the pepper, bouillon, and garlic and simmer for 20 minutes. 

Remove from the heat; add to a blender and process until smooth. Add the cream, and sugar if using, and return to the pot. Heat through. 

Serve with he bread cheese.