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Creamy Tomato Soup with Crispy Grilled Cheese Croutons

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A cozy and comforting creamy tomato soup paired with crispy grilled cheese croutons, perfect for quick weeknight meals or chilly evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce/800g) can whole peeled tomatoes
  • 2 cups (480 ml) vegetable or chicken broth (low sodium recommended)
  • 1/2 cup (120 ml) heavy cream or half-and-half (use coconut cream for dairy-free option)
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, chopped (optional, for garnish)
  • 4 slices white or sourdough bread
  • 4 slices sharp cheddar cheese
  • 2 tablespoons butter, softened

Instructions

  1. Heat 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
  2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to brown or burn it.
  3. Pour in the canned whole peeled tomatoes with their juice, breaking them up gently with a spoon.
  4. Add 2 cups vegetable or chicken broth and stir to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 15 minutes, stirring occasionally.
  5. Remove the pot from heat and puree the soup using an immersion blender until smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender and blend until smooth.
  6. Stir in 1/2 cup heavy cream or half-and-half and 1 teaspoon sugar to balance acidity. Season with salt and freshly ground black pepper to taste. Warm gently over low heat without boiling.
  7. While the soup simmers, butter one side of each bread slice. Place two slices buttered-side-down on a skillet over medium heat, top each with two slices of cheese, then the other bread slices buttered-side-up.
  8. Cook until golden brown and cheese is melted, about 3-4 minutes per side. Remove from heat and let cool slightly.
  9. Slice the grilled cheese sandwiches into bite-sized cubes or strips to make croutons.
  10. Ladle the creamy tomato soup into bowls, sprinkle with grilled cheese croutons, and garnish with fresh chopped basil if desired. Serve immediately.

Notes

Use canned tomatoes year-round or fresh ripe tomatoes in summer for brighter flavor. Butter bread just before grilling to prevent sogginess. Let grilled cheese rest before cutting to avoid messy cheese oozing. Medium heat is key for crispy crust without burning. For dairy-free, use coconut cream and dairy-free cheese or omit croutons.

Nutrition

Keywords: creamy tomato soup, grilled cheese croutons, comfort food, quick soup recipe, easy dinner, cozy meals

Find it online: https://blixfood.com/creamy-tomato-soup-with-crispy-grilled-cheese-croutons-easy-recipe-for-cozy-meals/