Description
A warm, comforting tomato soup blended smooth and creamy, served with buttery, crisp grilled cheese croutons. The ultimate cozy classic!
Ingredients
For the Soup
1 tablespoon olive oil
1 medium 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
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish
For the Grilled Cheese Croutons
1 tablespoon olive oil
4 slices white or wheat bread
2 tablespoons unsalted butter, softened
4 ounces sharp cheddar cheese, shredded
Instructions
- Make the Soup
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add onion, garlic, red pepper flakes, and bay leaf. Sauté until onions are translucent, about 3–5 minutes.
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Stir in tomatoes and crush with a spoon or potato masher until broken into chunks.
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Add cream and brown sugar. Bring to a boil, reduce heat, and simmer for 8–10 minutes. Remove bay leaf.
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Blend soup with an immersion blender until smooth.
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Stir in vegetable broth. Simmer 2 more minutes. Season with salt and pepper.
- Make the Grilled Cheese Croutons
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Spread butter on one side of each bread slice.
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Flip the slices and sprinkle cheese onto two of them. Top with the other two slices, buttered side out.
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In a skillet, heat olive oil over medium heat. Grill sandwiches until golden brown and cheese is melted, about 2–3 minutes per side.
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Let cool slightly, then cut into 1-inch cubes.
- To Serve
- Ladle soup into bowls, top with grilled cheese croutons, and sprinkle with parsley.
Notes
For a dairy-free version, use coconut cream and vegan cheese.
To add spice, include a dash of cayenne or hot sauce in the soup.
Croutons are best fresh but can be reheated in the oven for 5 minutes at 350°F.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Vegetarian
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 8g
- Sodium: 640mg
- Fat: 22g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g