When we were first dating, I was surprised to find out my husband had never encountered grilled cheese and tomato soup as a comfort food combo. It was an easy sell, and it’s now a combination we turn to when we’re feeling some combination of lazy, cold, rushed, hungry, and uninspired.
Can-Happy Tomato-Coconut Soup
Recipe 86 of 365
TIME: 15 minutes, max
MAKES: 2 to 4 servings
Puree one (28-ounce) can of diced tomatoes in a blender or food processor until completely smooth. In a soup pot, saute a finely chopped garlic clove in a swirl of olive oil for a few seconds, then add the pureed tomatoes and one (14-ounce) can light coconut milk. Add 1/4 to 1/2 teaspoon red Thai chile paste, if you want, for some spice, and simmer the soup over low heat for 10 minutes, stirring often. Season to taste with salt and pepper, and serve.
It looks like, well, tomato soup. And it hit the spot, even if I cooked the grilled cheese so long that the cheese actually separated. Oops.