TSJ’s Cheddar Studded Tomato Soup with Farro

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On rainy days like today, sometimes all I really want is a bowl of soup. The perk? Even in those cozy moments when a trip to the grocery store feels like an effort, you can turn to your pantry, throw everything into a pot, and know something delicious will come out of it. Hence, this creation.

I used some feel-good farro to add a punch of protein and texture to this otherwise simple dish. The tangy broth is flavored with fresh garlic, Italian herbs and just a touch of cream. To take it to the next level, I’ve finished it off with bits of chewy, melty colby-jack–a nod to the classic grilled cheese and tomato soup combo.

Enjoy it tonight, then keep this recipe on hand for future snowstorms. Your family will thank you.

Ingredients:

1 (32 oz.) carton vegetable broth

1 (28 oz.) can crushed tomatoes with basil

2 tablespoons olive oil

3 cloves garlic

1 cup prepared farro

1/3 cup heavy cream

2 teaspoons kosher salt

1 teaspoon Italian seasoning

1/2 teaspoon black pepper

1-2 Sargento reduced fat colby-jack cheese sticks (Don’t judge. Unless you think it’s kind of brilliant.)

Instructions:

Mince garlic. Don’t all good things begin with minced garlic?

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Drizzle olive oil into your pot.

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Add garlic and brown slightly over medium heat.

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Pour in vegetable broth.

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And crushed tomatoes.

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Bring to a boil and season with kosher salt, pepper and Italian seasoning.

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Reduce heat to medium, then add farro.

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Drizzle in cream.

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Mix well.

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Simmer for 5-10 minutes over low heat.

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Cut cheese into cubes.

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Ladle soup into a bowl and serve with a few cubes of cheese. They will sink to the bottom, like finding gold as you spoon through.

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Eat and enjoy my version of grilled cheese and tomato soup!

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  1. Pingback: That’s SO Jenn’s Healthy Farro ‘Arancini’ Bake | That's SO Jenn!

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