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Recipe: Rustic Tomato Soup with Grilled Cheese Croutons

Tomato soup is one of the best meals ever, but with grilled cheese croutons it's elevated to a whole other level!!

Creamy Tomato Soup with Grilled Cheese Croutons recipe | newmm2019.wpengine.com #soup
Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
Creamy Tomato Soup
 1 onion, diced small
 2 cloves of garlic, minced
 olive oil
 2 (15-ounce) containers vegetable stock
 1 (28-ounce) can fired roasted crushed tomatoes
 1/2 cup milk
 1/2 cup heavy cream
 salt & black pepper to taste
 sliced basil, parsley or cilantro for garnish
Grilled Cheese Croutons
 4 slices of whole wheat bread
 4 slices of cheddar cheese
 mayonnaise
 butter for frying
1

For the soup: Add a good splash of olive oil to a soup pot, heat the onion and garlic over medium heat. Cook for a few minutes until fragrant and softened. Add the broth and tomatoes. Bring to a boil then reduce heat to medium-low, stir in the milk and heavy cream. Season with some salt and pepper. Simmer gently for 15 minutes, stirring occasionally. Puree the soup with an immersion blender or regular blender.

2

For the grilled cheese croutons: Heat a generous pat of butter in a frying pan over medium heat. Make sandwiches with the bread, slather on some mayo & layer on the cheese. Fry the sandwiches for a few minutes on each side until golden brown & crispy. Slice sandwiches into cubes/croutons. Place gently on top of the soup.

Ingredients

Creamy Tomato Soup
 1 onion, diced small
 2 cloves of garlic, minced
 olive oil
 2 (15-ounce) containers vegetable stock
 1 (28-ounce) can fired roasted crushed tomatoes
 1/2 cup milk
 1/2 cup heavy cream
 salt & black pepper to taste
 sliced basil, parsley or cilantro for garnish
Grilled Cheese Croutons
 4 slices of whole wheat bread
 4 slices of cheddar cheese
 mayonnaise
 butter for frying

Directions

1

For the soup: Add a good splash of olive oil to a soup pot, heat the onion and garlic over medium heat. Cook for a few minutes until fragrant and softened. Add the broth and tomatoes. Bring to a boil then reduce heat to medium-low, stir in the milk and heavy cream. Season with some salt and pepper. Simmer gently for 15 minutes, stirring occasionally. Puree the soup with an immersion blender or regular blender.

2

For the grilled cheese croutons: Heat a generous pat of butter in a frying pan over medium heat. Make sandwiches with the bread, slather on some mayo & layer on the cheese. Fry the sandwiches for a few minutes on each side until golden brown & crispy. Slice sandwiches into cubes/croutons. Place gently on top of the soup.

Recipe: Rustic Tomato Soup with Grilled Cheese Croutons

~ Marla Meridith

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