Keyword: air fryer grilled cheese, grilled cheese, tomato soup
Servings: 6
Equipment
Potato masher
immersion blender or blender
Ingredients
1 to 2 tablespoonsolive oil extra virgin
1largeoniondiced; about 2 cups
3 to 4medium sizedcarrotsdiced; about 2 cups
3 to 4clovesgarlicminced
2(28 oz.) cans peeled plum tomatoes
2cupschicken stock *
2tablespoonstomato paste
2teaspoonsdried oregano
2teaspoonsdried parsley or dried basil
2teaspoonssugar
1teaspoonkosher salt
freshly ground black pepper
1/2 to 1cupheavy cream
fresh basil or pepitas for garnish
Instructions
Using a large Dutch oven or pot, heat your oil over medium high heat. Add the onions and carrots and sauté until softened and just starting to brown, for about 4 minutes. Add the garlic, mix together for 30 seconds and pour in the tomatoes. Using a potato masher, carefully smash all of the tomatoes until flat. Pour in the chicken stock, tomato paste, dried oregano, dried parsley, sugar and season with salt and pepper.
Bring the temperature up to high and bring everything to a boil and then lower the heat to low and let simmer for about 20 to 25 minutes. Then, turn off the heat, use your immersion blender to blend. Pour in the heavy cream, start with a 1/2 cup and then add more if desired. Mix together, taste, adjust any seasoning as needed. Serve in bowls, add garnishes and enjoy!
Notes
*If wanting to keep this recipe vegetarian, you can use vegetable stock. Personally, I think it tastes better with chicken stock.