Tomato Soup

Name: Tomato Soup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: Olive oil, for cooking; 1 onion, diced; Kosher salt and freshly ground black pepper; 3 cloves garlic, minced; One 2-inch piece fresh ginger, peeled and grated; One 14.5-ounce can San Marzano crushed tomatoes; One 13.5-ounce can full fat coconut milk; 1 cup grated well aged Parmigiano-Reggiano

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Level: Easy

Total: 1 hr 5 min
Active: 35 min

Yield: 4 servings

Tomato soup was always a favorite of mine growing up, and like most kids, I had it with grilled cheese. When our granddaughter Emmy was really young her and dairy didn’t “get along,” we started making a lot of things without dairy, and although I couldn’t come up with a great cheeseless grilled cheese, this soup is insanely good and Emmy loves it. I also don’t miss the dairy a bit. The great thing about this soup is that it comes together super quickly and canned tomatoes are great in it. So it's fast and cheap! Serve with the Parmesan crisps if dairy is not a problem.

Level: Easy

Total: 1 hr 5 min
Active: 35 min

Yield: 4 servings

Ingredients

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Olive oil, for cooking

1 onion, diced

Kosher salt and freshly ground black pepper

3 cloves garlic, minced

One 2-inch piece fresh ginger, peeled and grated

One 14.5-ounce can San Marzano crushed tomatoes

One 13.5-ounce can full fat coconut milk

Parmesan Crisps:

1 cup grated well aged Parmigiano-Reggiano

Directions

Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Place a saucepan over the direct heat side of the grill and add 2 tablespoons olive oil. Add the onions with a pinch of salt, then move to the indirect heat side of the grill and cook until the onions soften, 3 to 4 minutes. Add the garlic and ginger and cook for another 2 to 3 minutes. Stir in the tomatoes and coconut milk.
Bring to a simmer and season with salt and pepper. Move to the indirect heat side of the grill and simmer for 30 minutes, stirring occasionally, until all the flavors come together. Puree until smooth in a blender or with an immersion blender.
For the Parmesan crisps: Place a large cast-iron pan over the indirect heat side of the grill. Sprinkle 1/4 cup Parmesan in one quadrant of the pan, then continue to create 4 separate circles that are about 3 inches in diameter. Close the top of the grill (your grill should be at 350 degrees F) and bake until golden brown, 3 to 4 minutes. Serve the soup with the Parmesan crisps if using!

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.