I have forever changed my opinion of tomato soup. In the past, I have always thought of the orange-y colored Campbell's soup from the can. I don't even know if I've ever tried it, but I always thought I didn't like tomato soup because of how that looked. Everyone else was enjoying their grilled cheese and tomato soup, and I finally get it!!
This is another recipe that's great for reheating. I froze half of the batch with plans to get it back out in a couple of weeks. Since there isn't any cream in it, it will be fine. You can make the creme fraiche garnish, eat it plain, or put a dollop of Greek yogurt on top, which is excellent. The nutritional info is great on this soup (listed below) and it is packed with vegetables. Enjoy some with your grilled cheese!
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 bay leaf
1 sprig of fresh rosemary, plus 1 teaspoon, minced (I used 1/2 tsp dried)
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup creme fraiche
Zest of one lemon
Puree the soup in a blender in batches. (Remember to leave the lid or the little lid insert off and cover it with a towel so you don't trap the steam in and cause a tomato soup explosion in your kitchen!) Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
Nutritional Info (without garnish):
143 calories, 4.6 g fat, 22.4 g carbs, 4.8 g fiber, 5.6 g protein