1/4tspdried oregano or 1/2 tsp finely chopped fresh oregano
1tbspsugar
Grilled Cheese Croutons
4sliceswhite or whole wheat bread
Slicesof 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.