Kicked Up Tomato Soup with Grilled Cheese

Kicked Up Tomato Soup with Grilled Cheese

Kicked Up Tomato Soup with Grilled Cheese

Yield: Serves 8
Cook Time: 1 hour
Total Time: 1 hour

This zesty soup is perfect after a cold morning outdoors.


  • 4 cans quality San Marzano plum tomatoes
  • 1 med. onion chopped
  • 2 garlic cloves chopped
  • 1/2 bunch fresh flat-leaf parsley with stems removed
  • 1 litre chicken stock (more may have to be used)
  • 1 or 2 whole chipotle peppers (depending on taste)
  • 1/4 cup olive oil
  • Heavy cream (35%)


  1. Pour the olive oil into a pot on medium high heat.
  2. Saute the onions and garlic until just soft - don't let them brown.
  3. Add the chipotle and break it up with a wooden spoon.
  4. Pour in the tomatoes. Rinse each can with the chicken stock and add to the pot.
  5. Add the parsley.
  6. Bring the soup to a boil and then turn it down to a medium high and let it gently boil for about 30 minutes uncovered, stirring occasionally to prevent the burning on the bottom.
  7. Remove from heat and puree, either with an immersion blender of in the food processor. If using a processor you may have to strain it out after to make sure it is smooth.
  8. Put the soup back on a low heat and add salt and pepper to taste.
  9. Add the second chipotle if needed and puree again.
  10. Whisk the cream into a thick consistency (whipped cream) with no sugar added.
  11. When ready to serve, ladle the soup into bowls and top each with a dollop of cream to stir in. 
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