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.
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.)
Mince garlic. Don’t all good things begin with minced garlic?
Drizzle olive oil into your pot.
Add garlic and brown slightly over medium heat.
Pour in vegetable broth.
And crushed tomatoes.
Bring to a boil and season with kosher salt, pepper and Italian seasoning.
Reduce heat to medium, then add farro.
Drizzle in cream.
Simmer for 5-10 minutes over low heat.
Cut cheese into cubes.
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.
Eat and enjoy my version of grilled cheese and tomato soup!
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