Tomato Soup with Grilled Cheese Croutons
Warm up with a cup of tomato soup topped with crispy grilled cheese croutons! This homemade tomato soup is packed with red-orange veggies and is the perfect meal for those cold winter nights!
Equipment
- 6 quart covered stock pot
Ingredients
- 1 onion yellow, diced
- 1 red pepper, diced
- 1 glove minced garlic
- olive oil
- 1 tablespoon tomato paste
- 28 ounce can crushed tomatoes with oregano, onion and garlic
- 14.5 ounce can chicken broth
- ½ cup half and half
- ½ cup shredded parmesan cheese
- Salt and pepper
- Crushed red pepper (optional)
Instructions
Tomato Soup
- Sauté onion and red pepper in 2 tablespoons of olive oil until softened over medium-high heat. Add minced garlic and sauté for 1 minute.
- Add tomato paste to sautéed vegetables. Stir until well combined. Cook for 1 minute.
- Add crushed tomatoes, chicken broth salt, pepper and crushed red pepper. Reduce heat to medium-low. Allow mixture to simmer for 15 minutes.
- Using immersion blender, blend soup until smooth.
- Add half and half and parmesan cheese just before serving.
Grilled Cheese Croutons
- Heat skillet over medium heat. While pan is heating, butter sliced bread on one side and lightly sprinkle buttered side with garlic powder.
- Place buttered side down on heated skillet. Place one slice of cheese on unbuttered side and then place another slice of buttered garlic bread, butter side up over the cheese.
- Grill sandwich until slightly brown and then flip using a spatula in order to grill opposite side.
- Once both sides are grilled, remove from skillet onto cutting board. Cut sandwich into bite size pieces to make “croutons”.
- Serve grilled cheese croutons over the top of tomato soup.
- Love this soup but want some more? Check out Nonna's One-Pot Italian Soup! Or would you like to learn more about the food you eat? Check out our friend Big Sky FarmHer!