Does tomato soup remind you of rainy days back in elementary school? Old fashioned (and usually canned) tomato soup has always been a classic wintertime school lunch option, and many of us still remember the cozy feeling we got when we ate it with the sub-par grilled cheese sandwich served on the side. Sub-par sandwich aside, that meal was comforting and we still remember it fondly.
Now that we’re grown ups, our palates have evolved and we still want that nostalgic feeling, but we also want food with more intense and complex flavors. This tomato soup offers the comfort of the elementary school version, but the maturity of a hearty, delicious, and flavor-filled meal. The chunky tomatoes, fresh basil, and milk create a balanced flavor. The addition of marsala takes the flavor to another level and gives it an extra pop of sass and boldness.
Try this soup with a fresh baguette, mozzarella panini, or a fresh salad. It won’t make you forget the tomato soup from your elementary days. The feeling will be the same, but it will taste much better!
1 medium yellow onion, diced
2 cloves of garlic, minced
3 Tbsp. butter
2 14.5 oz. cans of diced tomatoes
1 46 oz. bottle of tomato juice
3 Tbsp. sugar
1 c. marsala wine
1 ½ c. whole milk or cream
¼ c. Parmesan cheese
½ c. basil, chopped
Melt the butter in a soup pot over medium heat. Add the onions and cook for 5 minutes, or until translucent. Add the garlic and cook for one more minute.
Next, add the diced tomatoes and tomato juice. Stir to combine. Add the 3 Tbsp. of sugar, and salt and pepper to taste. Bring to a boil, and then turn off the heat.
Add the marsala, milk, Parmesan, and basil. Stir to combine. Serve hot!