Sick Day: Easy Creamy Tomato Soup

I’ve been really sick the past few days, so I haven’t had the energy to cook. Last night I really wanted tomato soup and grilled cheese – my comfort food when I’m sick and feverish – but I didn’t have any so I had to make it myself. The soup was totally easy to make and made me feel better – mentally, at least.

Instead of making grilled cheese (I didn’t have any sandwich bread), I sliced up ciabatta, topped each slice with mozzarella cheese, and stuck them in the toaster oven. As for the dishes that are still in the sink…I don’t quite have enough energy to tackle those yet. Who wants to do them for me?

Easy Creamy Tomato Soup
(serves 2-3)

1 tablespoon canola oil
½ small yellow onion, finely chopped (about ½ cup)
1 14-ounce can whole peeled tomatoes
1 cup vegetable broth
Leaves from 2 small sprigs of thyme
½ teaspoon dried basil, crushed
¼ teaspoon light brown sugar
Pinch of salt, plus more to taste
Few grinds black pepper
2 cloves roasted garlic, crushed
2 tablespoons heavy cream

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Heat the oil in a small pot over medium heat. Add the onions and cook until soft, about 6 minutes.

In the meantime, puree the tomatoes in a blender. When the onions are soft, add the pureed tomatoes, broth, thyme leaves, basil, sugar, salt, pepper, and garlic. Cover and bring to a boil. Remove the lid, reduce the heat to medium-low, and simmer for 15-20 minutes.

Blend the soup in two batches and return them to the pot. Add the cream and stir well. Add more salt if needed. Serve with grilled cheese or some sort of makeshift version of it.