Creamy Tomato Soup with Grilled Cheese CroutonsIngredients:
For the Soup:
2 tablespoons unsalted butter 1 large onion, chopped 4 garlic cloves, minced 2 (28-ounce) cans diced tomatoes, undrained 1 (14.
5 ounce) can chicken broth 1 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon black pepperFor the Grilled Cheese Croutons:
4 slices sourdough bread, cut into 1-inch cubes 1 tablespoon unsalted butter 1/2 cup shredded cheddar cheeseInstructions:
For the Soup:
1.
Melt the butter in a large saucepan over medium heat.
2.
Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic and cook for 1 minute more.
4.
Stir in the diced tomatoes and chicken broth.
Bring to a boil.
5.
Reduce heat and simmer for 15 minutes, or until the tomatoes have softened.
6.
Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
7.
Return the soup to the saucepan and stir in the heavy cream, salt, and pepper.
Heat through.
For the Grilled Cheese Croutons:
1.
Melt the butter in a large skillet over medium heat.
2.
Add the bread cubes and cook until golden brown on all sides.
3.
Sprinkle the cheddar cheese over the bread cubes and cook until melted.
To Serve:
1.
Ladle the soup into bowls and top with the grilled cheese croutons.
2.
Garnish with fresh basil or parsley, if desired.
Tips:
For a richer flavor, use fire-roasted diced tomatoes.
If you don’t have an immersion blender, you can let the soup cool slightly before transferring it to a regular blender.
You can also use different types of cheese for the grilled cheese croutons, such as mozzarella or Monterey Jack.
This soup can be made ahead of time and reheated when you’re ready to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *