![tomato soup in bowl with cheese croutons and basil garnish](https://cdn.statically.io/img/www.allrecipes.com/thmb/pZva2_WHA1SUMFOht10Be8SgNOc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7370778TomatoSoupwithGrilledCheeseCroutonsConfessionsofaGroceryAddict4x3-32b9a646e35d460eae38817cc5e1ff1f.jpg)
Ingredients
Tomato Soup:
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2 tablespoons olive oil
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1 tablespoon butter
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1 cup chopped onion
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1 teaspoon salt
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3 cloves garlic, minced
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2 (14.5 ounce cans) diced tomatoes
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2 1/2 cups vegetable broth
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1/2 cup heavy whipping cream
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chopped basil for garnish
Grilled Cheese Croutons:
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4 tablespoons butter
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1 cup shredded sharp cheddar cheese
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8 slices (1/8-inch thick) French country bread
Directions
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Pour olive oil into a 4-quart saucepan to cover the bottom and heat over medium- high heat. Add butter and allow to melt. Add onions and cook, stirring once or twice, until soft and translucent, about 6 minutes. Season with salt and cook for 2 more minutes, making sure the onions don't burn. Add garlic and cook until fragrant, about 1 minute. Add tomatoes with their juices and vegetable broth. Bring to a boil, reduce heat and simmer, uncovered, untile flavors are blended, about 20 minutes.
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Puree tomato soup with an immersion blender until smooth. Pour tomato soup back into the sauce pan. Slowly pour in cream and stir to blend. Keep soup warm over low heat.
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Meanwhile, for grilled cheese croutons spread 1 1/2 teaspoons
butter on each of the 8 slices of bread. Place about 1 tablespoon cheese per slice into a non-stick skillet. Place bread, butter side down onto the cheese. Top bread with another 1 tablespoon cheese. -
Allow cheese to melt. Place slice of bread on top of the melted cheese, buttered side faced up. Add 1 tablespoon cheese to the buttered side. Turn the sandwich over to let the cheese on the outside melt and lightly brown. Once cheese is browned, remove sandwiches and cut into 1-inch cubes.
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Ladle soup into bowls, garnish with basil and grilled cheese croutons. Enjoy!
TheDailyGourmet
Cook's Note:
If you don't have an immersion blender, fill blender halfway with tomato soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into a pot. Repeat with remaining tomato soup.
Nutrition Facts (per serving)
723 | Calories |
53g | Fat |
42g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 723 | |
% Daily Value * | |
Total Fat 53g | 69% |
Saturated Fat 28g | 142% |
Cholesterol 128mg | 43% |
Sodium 1916mg | 83% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 6g | 22% |
Total Sugars 13g | |
Protein 22g | 44% |
Vitamin C 30mg | 34% |
Calcium 588mg | 45% |
Iron 3mg | 19% |
Potassium 662mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.