Side Pannel
Creamy Tomato Soup with Grilled Cheese "Croutons".

- Prep Time: 10 minutes
- Cooking Time: 25-minutes
- Serves: 4-servings
Creamy Tomato Soup with Grilled Cheese "Croutons".
- Recipe Submitted by Cornbread on 11/30/2014
Category: Healthy Recipes, Cheese, Soups, Tomatoes
Ingredients List
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 2 (28-ounce) cans whole tomatoes
- 1/2 cup heavy cream
- 1 tablespoon brown sugar
- 3/4 cup low-sodium vegetable broth
- 1 tablespoon chopped fresh parsley leaves, for garnish
- For the grilled cheese croutons
- 4 slices wheat bread
- 2 tablespoons unsalted butter, softened
- 4 ounces shredded sharp cheddar cheese
Directions
1. 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.
2. 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.
3. Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
5. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
6. Serve immediately with “croutons”, garnished with parsley.
2. 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.
3. Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
5. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
6. Serve immediately with “croutons”, garnished with parsley.
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