Soup > Sandwiches

Creamy Tomato Soup with Grilled Cheese Croutons Recipe

Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 4 slices of bread
- 4 slices of cheddar cheese
- 2 tablespoons butter

Special equipment needed:
- Blender or immersion blender
- Grill pan or skillet

Step-by-step instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.

2. Add canned tomatoes and broth to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.

3. Using a blender or immersion blender, puree the soup until smooth.

4. Return the soup to the pot and stir in heavy cream and dried basil. Season with salt and black pepper to taste.

5. Preheat a grill pan or skillet over medium heat.

6. Butter one side of each slice of bread. Place a slice of cheese on the unbuttered side of two slices of bread. Top with the remaining slices of bread, buttered side up.

7. Grill the sandwiches until the bread is golden brown and the cheese is melted, about 2-3 minutes per side.

8. Cut the grilled cheese sandwiches into small cubes to make croutons.

9. Ladle the soup into bowls and top with grilled cheese croutons.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Soup: Simmer over medium heat
- Grilled cheese croutons: Grill over medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 485
- Fat: 38g
- Carbohydrates: 25g
- Protein: 13g
- Fiber: 4g

Substitutions for ingredients:
- Olive oil: Can be substituted with vegetable oil or butter
- Onion: Can be substituted with shallots or leeks
- Garlic: Can be substituted with garlic powder
- Canned tomatoes: Can be substituted with fresh tomatoes
- Chicken or vegetable broth: Can be substituted with water or bouillon cubes
- Heavy cream: Can be substituted with half-and-half or milk
- Dried basil: Can be substituted with dried oregano or thyme
- Cheddar cheese: Can be substituted with any type of cheese

Variations:
- Add a pinch of red pepper flakes for a spicy kick
- Use sourdough bread instead of white bread for the grilled cheese croutons
- Add a tablespoon of tomato paste for a richer tomato flavor
- Top the soup with a dollop of sour cream or crème fraîche

Tips and tricks:
- Be careful when blending hot soup, as it can splatter. Allow the soup to cool slightly before blending or blend in small batches.
- Use a high-quality cheese for the grilled cheese croutons for the best flavor.
- To make the croutons extra crispy, brush them with a little bit of olive oil before grilling.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve the soup in a bowl with the grilled cheese croutons on top.
- Garnish with fresh basil or parsley.

Garnishes:
- Fresh basil or parsley
- Sour cream or crème fraîche

Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread

Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Tomato soup has been a popular dish in America since the late 19th century.

Flavor profiles:
- Creamy, tomatoey, cheesy, and savory.

Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or sandwich.

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Taste: Creamy, Tomato, Savory, Cheesy, Crunchy