Name: Recipe: Rustic Tomato Soup with Grilled Cheese Croutons
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 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; 4 slices of whole wheat bread; 4 slices of cheddar cheese; mayonnaise; butter for frying

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

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.

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.