Tomato Soup with Grilled Cheese Croutons
- prep time60 min
- total time 60 min
- serves 4
Make the traditional soup and sandwich pairing fun with skewered grilled cheese croutons and creamy tomato soup.
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh garlic
1 ½ tsp kosher salt
1 tsp freshly ground black pepper
1 medium white onion, diced
4 cups chicken broth
2 15-oz cans diced tomatoes, with their liquid
1 10-oz can tomato sauce
1 Parmesan rind
¾ cup chopped fresh basil
5 Tbsp unsalted butter
¼ cup all-purpose flour
1 cup heavy cream
4 soft white bread slices
4 American cheese slices
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic, salt, pepper and onion and cook until softened, 1 to 2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind and 1/4 cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
2. In a small saucepan, melt 3 tablespoons of the butter. Whisk in the flour and continue to cook, whisking, until the mixture is lightly browned, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened, about 15 minutes.
3. Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium heat until foamy. Place 2 of the bread slices in the skillet; top each bread slice with 2 cheese slices, 2 tablespoons of the chopped basil and another bread slice. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 pieces.
4. Serve the soup with the grilled cheese croutons and sprinkle with the remaining 1/4 cup basil.
Make ahead: You can freeze this soup for up to 3 months, so make a few batches of it.
Variations: Give the croutons an upgrade by using sharp Cheddar or Manchego cheese.