Tomato soup with grilled cheese croutons

Prep 25 min
Total 1 hour
Makes 10 Servings

Perfect for a snowy Saturday at home but special enough for company, it’s the best thing to happen to soup since…sandwiches!

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Ingredients

2 tbsp
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
1 tbsp
1/2 tsp
1/8 tsp
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

Instructions

  • 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.
  • PURÉE in 2 batches in a blender until smooth. Return to saucepan set over low to keep warm.
  • 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 1/2-in. cubes.
  • LADLE soup into bowls and top with grilled cheese croutons.

It’s the season for cooking comfort food, and when our friends (and entertaining gurus) at bitememore.com told us about this soup, we all fell in love. It takes the already brilliant combo of tomato soup and grilled cheese to a whole new delicious level!

Perfect for a snowy Saturday at home but special enough for company, it’s the best thing to happen to soup since…sandwiches!

Nutrition

Calories 123
Protein 4 g
Carbohydrates 14 g
Fat 6 g
Fibre 2 g
Sodium 514 mg
Excellent source of vitamin A
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Issue: February 2014

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Photo credit: Tomato soup with grilled cheese croutons Photo by Roberto Caruso

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