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Tomato Soup with Grilled Cheese Croutons
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your grilled cheese and tomato soup to gourmet bistro level!
Ingredients:
  • Soup:
  • 2 tablespoon olive oil
  • 1 onion, chopped (enough for 1 cup)
  • 3 cloves minced garlic (1 tablespoon)
  • 2 cans (14.5 oz) diced tomatoes
  • 2 1/2 cups vegetable broth
  • 1/2 cup heavy whipping cream
  • Basil for garnish
  • Grilled cheese croutons:
  • 4 tablespoon butter
  • 1 cup shredded sharp cheddar cheese
  • 8 slices (1/8” thick) French country bread
Instructions:
  • Heat olive oil and butter in a 4-quart saucepan over medium-high heat until butter is melted. Cook onions until soft and translucent for about 6 minutes. Season with salt and continue cooking for 2 more minutes. Add garlic and cook until fragrant for about 1 minute. Stir in tomatoes with their juices and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until flavors are blended.
  • Use an immersion blender to blend tomato soup into a smooth puree. Return the pureed soup to the saucepan and gently pour in cream while stirring to combine. Keep the soup warm on low heat.
  • Spread a luxurious amount of 1 1/2 teaspoons of butter on each of the 8 decadent slices of bread. Lay about 1 tablespoon of cheese per slice onto a non-stick skillet. Press the bread, butter side down onto the cheese, and generously top with another 1 tablespoon of cheese for an indulgent treat.
  • Melt cheese until gooey. Top with bread slice, buttered side up. Sprinkle 1 tablespoon cheese on top. Flip sandwich to brown cheese crust. Cut into 1-inch cubes and serve.
  • Serve the soup in bowls and top it with fresh basil and crispy grilled cheese croutons. Savor the delicious flavors!

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