My husband loves this soup. On a Saturday afternoon I will make this soup with a classic grilled cheese or dress it up with my pesto Panini. Either way it is my twist of the all American hot lunch.
Make Ahead: Up to 2 days ahead: Make the soup chill and keep covered in the fridge. Or chill the soup and pour in to plastic freezer bags and freeze for up to 2 months. To defrost peel the plastic bag away form the frozen soup and place the soup cube into a large pot over medium low, cook until the soup is thawed and heated though, stirring occasionally.
- 1 Tablespoon olive oil
- 2 cups yellow onion, diced
- 1 cup carrots, diced
- 3, 14.8 oz cans crushed tomatoes (I use San Marzano tomatoes)
- 1 Tablespoon + 1 teaspoon garlic, minced
- 2 teaspoons balsamic vinegar
- 2 Tablespoons ketchup
- ½ cup chicken broth
- 1/8- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ teaspoon thyme, dried
- ¼ teaspoon black pepper
- 1/4 teaspoon salt
- 3 Tablespoon heavy cream
- 1/3 cup blue cheese (optional)
- In a large heavy bottomed pot over medium/high heat add the olive oil. Stir in the onion and carrot and sauté for 5 minutes, stirring occasionally. Add the tomatoes, garlic balsamic vinegar, ketchup, chicken broth, red pepper flakes, smoked paprika, thyme, black pepper and salt, stir. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Take off the heat and pour half the soup in to a blender (making sure to leave 3 inches at the top). Put the lid on and blend until all the ingredients are well pureed, about 1 minute. Pour pureed soup into a large bowl. Repeat with remaining soup. Pour pureed soup back into the pot over medium heat.
- Stir in the cream and blue cheese (add more salt if needed). Once the cheese has melted, you are ready to serve.