Creamy Tomato Rhapsody with Grilled Cheese Delights

Bynews dail

Jan 28, 2025

Creamy Tomato Soup with Grilled Cheese CroutonsIngredients:
For the Soup:
2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, minced 28-ounce can crushed tomatoes 4 cups chicken or vegetable broth 1/2 cup heavy cream Salt and pepper to tasteFor the Grilled Cheese Croutons:
4 slices white bread 4 slices sharp cheddar cheese Butter for grillingInstructions:
For the Soup:
1.
Heat the olive oil in a large pot 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 crushed tomatoes and chicken broth.
Bring to a boil, then reduce heat and simmer for 20 minutes.
5.
Use an immersion blender or regular blender to purée the soup until smooth.
6.
Stir in the heavy cream and season with salt and pepper to taste.
For the Grilled Cheese Croutons:
1.
Preheat a large skillet or griddle over medium heat.
2.
Butter one side of each slice of bread.
3.
Place 2 slices of cheese on top of 2 of the buttered slices of bread.
4.
Top with the remaining 2 slices of bread, butter-side up.
5.
Grill for 2-3 minutes per side or until the cheese is melted and the bread is golden brown.
6.
Cut the grilled cheese into cubes or strips for croutons.
To Serve:
1.
Ladle the creamy tomato soup into bowls.
2.
Top with the grilled cheese croutons and serve warm.

Creamy Tomato Rhapsody with Grilled Cheese Delights

Bynews dail

By news dail

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