Creamy Tomato Soup with Savory Grilled Cheese Croutons

Bynews dail

Feb 25, 2025

Creamy Tomato Soup with Grilled Cheese CroutonsIngredients:
For the Soup:
28oz can of diced tomatoes (undrained) 1 cup vegetable broth 1 onion, chopped 2 cloves garlic, minced 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Salt and pepper to tasteFor the Grilled Cheese Croutons:
4 slices sourdough bread 1 tablespoon butter, softened 1/2 cup shredded cheddar cheeseInstructions:
For the Soup:
1.
In a large saucepan, combine the diced tomatoes, vegetable broth, onion, and garlic.
2.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until the onion has softened.
3.
Puree the soup with an immersion blender or in a regular blender until smooth.
4.
Return the soup to the saucepan and stir in the heavy cream and Parmesan cheese.
5.
Season with salt and pepper to taste.
For the Grilled Cheese Croutons:
1.
Preheat a griddle or large skillet over medium heat.
2.
Butter one side of each slice of bread.
3.
Place two slices of bread butter-side down on the hot griddle.
4.
Top one slice with half of the shredded cheddar cheese.
5.
Top with the remaining two slices of bread, butter-side up.
6.
Grill for 2-3 minutes per side, or until golden brown and the cheese is melted.
To Assemble:
1.
Ladle the soup into bowls.
2.
Cut the grilled cheese into cubes and float them on top of the soup.
Tips:
For a creamier soup, add more heavy cream.
For a spicier soup, add a pinch of red pepper flakes.
You can also add other vegetables to the soup, such as carrots, celery, or zucchini.

Creamy Tomato Soup with Savory Grilled Cheese Croutons

Bynews dail

By news dail

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