A bowl of this hearty soup will keep you warm and give you everything you need if you aren't feeling 100%. It's incredibly easy to make, which is really all the difference if a cold is kicking your ass.
The chicken may sound a little strange in tomato soup but believe me it's delicious, the melted gruyere cheese is...well, not many things are better than melted cheese right?
If you really wanna get crazy, dip some garlic bread in it to seal the deal.
Time: 30 Minutes
1 medium white or yellow onion diced
6 tablespoons butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle of Campbell's tomato juice
2 tablespoons sugar
2 Tablespoons Better Than Bullion roasted chicken (or two cubes chicken bullion)
Freshly ground black pepper
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/2 cup chopped flat-leaf parsley
1 tbsp tomato paste
3-4 thin strips of gruyere per bowl
2 chicken breasts shredded
Step 1) Salt and pepper your chicken breasts, then grill or bake until you reach an internal temp of 165. Shred and set aside. (You can also always just buy a rotisserie chicken and shred the chicken boobs up). This step can even be done the night or day before if need be.
Step 2) In a large pot over medium high heat, melt your butter and throw in your diced onions. sauté them until translucent. Dump in your tomatoes and tomato juice. Stir well.
Step 3) Add your sugar and stir, this will help balance the acidity of the tomatoes a bit. Add your bullion and heavy cream, allow soup to come to a boil and season heavily with pepper.
Step 4) Once boiling reduce heat to low, and add your remaining ingredients (basil, parsley, and shredded chicken).
Step 5) Serve soup in a deep bowl, with 2-3 slices of gruyere per bowl. Eat!
For those of you who don't like chunky soup, prior to adding chicken put soup in a blender or use immersion blender and blend until desired smoothness. Then add chicken and serve.