BrokeAss Gourmet

BrokeAss Gourmet

Cheesy Tomato Soup

  • Prep Time 5 minutes
  • Cook Time 18 minutes
  • Estimated Cost $7
  • 7 Comments

First of all, it's time to stop with the tomato soup from the can (or box). It's so absurdly easy to make it from scratch, you'll wonder why you haven't been doing it this way the whole time. It's always delicious with canned tomatoes, but why not take advantage of the end-of-summer tomato sales at your local farmers market? On Sunday, I scored 2 pounds of overripe Early Girl tomatoes for a mere $2. All they needed was a quick peel (just drop them into boiling water for a few seconds, then slip off the peel and use your fingers to scoop out as many seeds as you can), and they took my soup to an extra level of awesome.

Here, I borrow a soup-topping technique generally associated with French Onion soup, except I skip the classic crouton and opt to top my soup with straight cheese before hitting it with a quick broil. The top of the cheese gets brown and crusty while the bottom oozes into the soup, thickening it and melting all over your spoon in the best possible way. 

It's a filling, comforting soup that just happens to also be low-carb and gluten-free. 

 

Ingredients

  • 1 tablespoon unsalted butter $1 for a stick
  • 1/2 medium onion, chopped $0.50 for a whole onion
  • 1 16-oz can of chopped tomatoes (or 2 cups peeled, seeded and chopped fresh tomatoes) $2
  • salt and pepper to taste Pantry
  • 1/2 cup (divided) shredded mozzarella, monterey jack or gruyere cheese $3.50 for 12 oz.

Recipe Serves 2

Directions

  1. Melt the butter in a large pot, over medium-low heat. 
  2. Add the onions.
  3. Stir and let cook undisturbed for about 5 minutes, until softened.
  4. Pour in the tomatoes (and their juices) and stir well.
  5. Increase the heat to medium and add 1/2 cup water.
  6. Cover and cook for about 15 minutes, until very bubbly.
  7. Remove from heat and puree, using a blender, food processor or an immersion blender (please note that this step is optional--feel free to omit it for a chunkier soup).
  8. Season with salt and pepper to taste.
  9. Divide the soup between 2 oven-proof bowls (most have a label on their bottoms indicating oven-proofness).
  10. Preheat the broiler.
  11. Top each bowl with 1/4 cup shredded cheese. 
  12. Place under the broiler for 2-4 minutes, depending on your broiler, until a brown, bubbly crust forms.
  13. Serve immediately.

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