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Creamy Tomato Soup & Grilled Cheese Croutons

Kate Battistelli
Delicious, hearty, creamy tomato soup! A dash of basil, a glug of heavy cream, a pinch of crushed red pepper, a smidge of sundried tomatoes. Blend it all together, put grilled cheese croutons on top and you've got dinner worthy, guest worthy soup.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 50 minutes
Course Soup
Servings 4 -6 servings

Equipment

  • 1 immersion blender Or you can use a blender of food processor

Ingredients
  

  • 3 tablespoons olive oil or butter
  • 1 cup celery chopped
  • 1 cup carrots peeled and chopped small
  • 1 cup onions chopped
  • 3 garlic cloves diced
  • 1 1/2 teaspoons dried basil or 2 teaspoons pesto or 1 tablespoon chopped fresh basil
  • 1 1/2 teaspoons paprika regular or smoked
  • 1/2 teaspoon crushed red pepper
  • 1 bay leaf
  • 3 cups organic chicken or vegetable broth
  • 1 large can 28 ounce diced or pureed organic tomatoes
  • 1/4 cup sun dried tomatoes drained and chopped
  • 1 tablespoon worcestershire sauce
  • 1/2 cup organic heavy cream
  • Salt and pepper to taste

Instructions
 

  • In a large stock pot over medium heat, add butter or oil. When hot, add the celery, carrots, onions, garlic, and spices. Cook until vegetables are tender but not brown, about 10 minutes.
  • Now add the chicken or vegetable broth, the pureed tomatoes, sun dried tomatoes, and worcestershire sauce.
  • Bring to a boil, reduce heat and simmer for 30-60 minutes. When done, fish out the bay leaf.
  • Using a handheld immersion blender, puree the soup but leave it somewhat chunky. You can also do this in a food processor or blender in 2 batches.
  • Add the cream, reheat and serve.
  • Grilled Cheese Croutons
  • 4 slices good hearty bread - Use your favorite, even gluten-free. Several slices of your favorite cheese-cheddar, swiss, havarti, jack, pepper jackButter each slice of bread on one side making sure to get to the corners.Place cheese slices on the unbuttered side of one piece of bread and put a second piece on top, butter side up.Place sandwiches in a hot skillet and press them down with something heavy. I use an iron skillet. You want them flat.Cook for 2-3 minutes on each side or until brown and crispy.Remove from pan and cut into one-inch chunks. Top your soup with croutons and enjoy!

     

Grilled Cheese Croutons

  • 4 slices good hearty bread - Use your favorite, even gluten-free
  • Several slices of your favorite cheese-cheddar, swiss, havarti, jack, pepper jack
  • Butter each slice of bread on one side making sure to get to the corners. Place cheese slices on the unbuttered side of one piece of bread and put a second piece on top, butter side up.
  • Place sandwiches in a hot skillet and press them down with something heavy. I use an iron skillet. You want them flat. Cook for 2-3 minutes on each side or until brown and crispy.Remove from pan and cut into one-inch chunks. Top your soup with croutons and enjoy!