Tomato Soup with Grilled Cheese Croutons
Servings 6 servings
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion thinly sliced
- 3 cloves garlic smashed and peeled
- 5 cups (1.2 L) canned whole tomatoes
- 1 cup water
- 2/3 cup whipping cream
- 1 tsp sea salt plus more as needed
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp celery seed
- 1/4 tsp dried oregano or 1/2 tsp finely chopped fresh oregano
- 1 tbsp sugar
Grilled Cheese Croutons
- 4 slices white or whole wheat bread
- Slices of smoked cheddar cheese or any of your favorite cheese
Instructions
- Heat the butter and olive oil in a large saucepan. Add onion and garlic; sauté for 5 minutes or until onion has softened. Add the tomato and juice, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat and gently simmer for 15 minutes.
- Meanwhile, make two grilled cheese sandwiches. Using a knife, slice each sandwich into crouton size pieces. Set aside.
- Remove the soup from heat and cool slightly for 5 minutes. Puree the soup in the saucepan using hand blender or in batches in the container of a regular blender until smooth.
- Reheat the soup to a simmer. Correct seasoning with salt and pepper, if needed.
- Ladle soup into individual bowls garnished with the grilled cheese croutons.
Notes
Recipe source: adapted by Kasey Wilson from “The Dahlia Bakery Cookbook” by Tom Douglas and Shelly Lance and featured in the November 2, 2016 issue of The Province.