Creamy Tomato Soup with Grilled Cheese "Croutons"
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Soup
Creamy Tomato Soup with Grilled Cheese "Croutons"
Description
Creamy Tomato Soup with Grilled Cheese "Croutons" starts by sautéing diced onion and minced garlic with red pepper flakes and a bay leaf in olive oil to build flavor. Canned whole tomatoes are mashed into the mix and simmered with heavy cream and brown sugar, softening and sweetening the base. Blending the soup smooth creates a velvety texture, enhanced by vegetable broth for the right consistency. The grilled cheese croutons are made by sandwiching sharp cheddar between buttered bread slices, then grilling until golden and melted before cutting into cubes. This combination delivers creamy, slightly tangy soup with crisp, cheesy bites inside. This soup is best served immediately to enjoy the contrast between the warm, rich soup and the crisp croutons. Garnishing with fresh parsley adds a subtle freshness that brightens the dish.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic minced, cloves
- ¼ teaspoon red pepper flakes crushed
- 1 bay leaf
- 2 whole tomatoes 28-ounce cans
- ½ cup heavy cream
- 1 tablespoon brown sugar
- ¾ cup vegetable broth low-sodium
- 1 tablespoon parsley for garnish, chopped fresh leaves
For the grilled cheese croutons
- 1 tablespoon olive oil
- 4 lices white bread or wheat bread
- 2 tablespoons butter softened, unsalted
- 4 ounces cheddar cheese shredded sharp
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.
Notes
- The grilled cheese sandwiches should be cooked until golden and cheese is melted fully before cutting into cubes to ensure perfect croutons.
- Let the soup cool slightly before blending to avoid splattering from hot liquid.
- Use fresh parsley for garnish to add a bright herbal note.
- Adjust salt and pepper to taste once the soup is blended for balanced seasoning.
User Reviews
Overall Rating
5
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