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Homemade Tomato Soup w/ Grilled Cheese Croutons

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 (28-ounce) cans whole tomatoes
  • 1/2 cup heavy cream
  • 1 tablespoon brown sugar
  • 3/4 cup low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 4 slices wheat bread
  • 2 tablespoons unsalted butter, softened
  • 4 ounces shredded sharp cheddar cheese

Details

Preparation

Step 1

1. Make grilled cheese sandwhiches

2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.

3. Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.

4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.

5. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.

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