Tomato Soup with Grilled Cheese Croutons

Tomato Soup with Grill Cheese Croutons

  • Servings: 4
  • Difficulty: easy
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Tomato Soup with Grill Cheese Croutons

Adapted this recipe from Ree Drummond. I prefer my tomato soup on the savory side so I didn’t add as much sugar as her but still found it a little sweet for my taste so adjust per your pallet. I will write this up per my adjustments I would make for next time which basically play down the sweet and bump up the savory.
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Ingredients:
Yellow onion
2 cloves of garlic
2 cans of diced tomatoes (14.5 oz)
24 oz of Tomato Juice
24 oz of Tomato puree
3 tbs of Tomato paste
3 chicken bouillon cubes
2 tbs of sugar
6 tbs of Butter
2 tbs of black pepper
3 glugs of Congac or Sherry
1.5 cups of Cream
¼ cup of chopped basil

Gilled cheese Croutons
Butter
American cheese
Cheddar cheese
Sourdough bread.

Directions:
1. Dice you onion and add to medium heated pot with the butter and let them sweat out. Add your minced garlic and stir for another minute.

2. Add your canned tomatoes and juice, paste and puree. Bring to a boil and reduce to simmer. Add everything except the cream and basil. Blend with immersion blender if you prefer smooth (optional if you like it smooth).

3. Make your grilled cheese by buttering the outside of the bread and adding your cheese. I used a Panini press but a griddle would work if you don’t have one.

4. Back to the soup… turn off the heat and stir in your cream and basil and stir until fully combined.
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