Creamy Tomato Soup with Grilled Cheese "Croutons"

Name: Creamy Tomato Soup with Grilled Cheese "Croutons"
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion; 3 garlic cloves; ¼ teaspoon crushed red pepper flakes; 1 bay leaf; 2 28-ounce cans whole tomatoes; ½ cup heavy cream; 1 tablespoon brown sugar; ¾ cup low-sodium vegetable broth; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon olive oil; 4 lices white or wheat bread; 2 tablespoons unsalted butter; 4 ounces shredded sharp cheddar cheese

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5.0

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Course
Soup

Creamy Tomato Soup with Grilled Cheese "Croutons"

Iris Warren

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Everyone's favorite tomato soup with the most perfect mini grilled cheese bites! So comforting, so cozy.

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Ingredients

Servings

1 tablespoon olive oil
1 onion diced
3 garlic cloves minced
¼ teaspoon crushed red pepper flakes
1 bay leaf
2 28-ounce cans whole tomatoes
½ cup heavy cream
1 tablespoon brown sugar
¾ cup low-sodium vegetable broth
1 tablespoon chopped fresh parsley leaves for garnish

For the grilled cheese croutons

1 tablespoon olive oil
4 lices white or wheat bread
2 tablespoons unsalted butter softened
4 ounces shredded sharp cheddar cheese

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Instructions

Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
Serve immediately with “croutons”, garnished with parsley.