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About the Recipe
Nothing says cozy like tomato soup and grilled cheese. This recipe fits the bill and then some! It's everyone's favorite tomato soup topped with perfect mini grilled cheese bites!
Ingredients
Creamy Tomato Soup:
Tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
1 bay leaf
2 28-ounce cans whole tomatoes
½ cup heavy cream
1 tablespoon brown sugar
¾ cup low-sodium vegetable broth
1 tablespoon chopped fresh parsley leaves, for garnish
Grilled Cheese Croutons:
1 tablespoon olive oil
4 slices white or wheat bread
2 tablespoons unsalted butter, softened
4 ounces shredded sharp cheddar cheese
Preparation
Grilled Cheese Croutons:
Heat olive oil in a grill or fry pan over medium-high heat.
Spread 1/2 tablespoon butter over 1 side of each bread slice.
Turn the slices over and top 2 slices with cheddar and place remaining 2 slices of bread on top, buttered sides up.
Add sandwich to pan and cook until the bread is golden and the cheese is melted, about 2-3 minutes per side.
Let cool for 1 minute and cut into 1-inch cubes.
Creamy Tomato Soup:
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.
Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces.
Stir in heavy cream and brown sugar.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Remove bay leaf.
Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes;
season with salt and pepper to taste.
Serve immediately with “croutons”, garnished with parsley.
~Recipe and photo curtesy of Damn Delicious.