Tomato Soup with grilled cheese croutons

Tomato Soup with grilled cheese croutons
Serves: 10
  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 2 small carrots, peeled and chopped
  • 2 small celery stalks, chopped
  • 1 small, red bell pepper, chopped
  • 2 tbsp tomato paste
  • 1 tbsp lime juice
  • ½ tsp granulated sugar
  • ½ tsp salt
  • ⅛ tsp cayenne pepper
  • 3 cups low-sodium chicken broth
  • 796-mL can diced tomatoes
  • 2 tbsp unsalted butter, at room temperature
  • 4 slices white bread
  • 2 square slices cheddar
  1. MELT 2 tbsp butter in a large saucepan over medium. Add onion and garlic. Cook until onion is soft, 4 to 5 min. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne. Season with fresh pepper. Cook until vegetables begin to soften, stirring occasionally, 4 to 5 min. Add broth and diced tomatoes and juices. Bring to a boil, then reduce heat to low. Simmer until vegetables are tender, 20 min.
  2. PURÉE in 2 batches in a blender until smooth. Return to saucepan set over low to keep warm.
  3. SPREAD 2 tbsp butter on both sides of each bread slice. Heat a large frying pan over medium and lay 2 slices in pan. Top each with 1 slice of cheese, then remaining bread. Cook, flipping halfway, until cheese is melted and bread is golden, 4 min. Remove from pan and let cool slightly. Cut into ½-in. cubes.
  4. LADLE soup into bowls and top with grilled cheese croutons.


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