Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Tomato Basil Soup
6Garlic Cloves, Minced
1lbRoma Tomatoes, halved
½lbGrape Tomatoes, halved
2tspOlive Oil
1White Onion, Small, Minced
2tspOlive Oil
2cupsVegetable Broth
1tbspTomato Paste
Sea Salt
Black Pepper
Fresh Basil, chiffonade or dried basil
Heavy Cream
Grilled Cheese Croutons
4Slices of Bread
8Slices Cheddar Cheese
2tbspButter, softened
Tomato Basil Soup
1
Preheat your oven to 400F. On a baking tray, toss the tomatoes with the olive oil, garlic, salt and pepper. Roast for 25 minutes.
2
In a pot, heat olive oil and cook onions until translucent. Add the tomato paste and stir to combine. Add the stock and bring to a boil, then reduce to simmer.
3
Add roasted tomatoes, garlic, dried basil and a pinch of salt to the soup. Simmer for 10 more minutes.
4
Remove soup from heat and use an immersion blender to blend the soup until smooth. (or use a regular blender).
5
Pour into bowls and add 2 tsp of heavy cream.
Grilled Cheese Croutons
6
In a pan, add a tsp of butter. Heat over medium high.
7
Butter one side of a slice of bread. Place it butter side down in the hot pan. Add 2 slices of cheddar cheese to the bread.
8
Let the bread cook until golden brown. On the other slice of bread, add butter. Place on top of the cheese, butter side up. Flip the sandwich over and reduce the heat to medium low.
9
Cover the pan for optimum cheese melting and remove grilled cheese from pan once cheese is melted and the other slice of bread is golden brown.
10
Cut sandwich into 6-8 small pieces and add to tomato soup.
Ingredients
Tomato Basil Soup
6Garlic Cloves, Minced
1lbRoma Tomatoes, halved
½lbGrape Tomatoes, halved
2tspOlive Oil
1White Onion, Small, Minced
2tspOlive Oil
2cupsVegetable Broth
1tbspTomato Paste
Sea Salt
Black Pepper
Fresh Basil, chiffonade or dried basil
Heavy Cream
Grilled Cheese Croutons
4Slices of Bread
8Slices Cheddar Cheese
2tbspButter, softened
Directions
Tomato Basil Soup
1
Preheat your oven to 400F. On a baking tray, toss the tomatoes with the olive oil, garlic, salt and pepper. Roast for 25 minutes.
2
In a pot, heat olive oil and cook onions until translucent. Add the tomato paste and stir to combine. Add the stock and bring to a boil, then reduce to simmer.
3
Add roasted tomatoes, garlic, dried basil and a pinch of salt to the soup. Simmer for 10 more minutes.
4
Remove soup from heat and use an immersion blender to blend the soup until smooth. (or use a regular blender).
5
Pour into bowls and add 2 tsp of heavy cream.
Grilled Cheese Croutons
6
In a pan, add a tsp of butter. Heat over medium high.
7
Butter one side of a slice of bread. Place it butter side down in the hot pan. Add 2 slices of cheddar cheese to the bread.
8
Let the bread cook until golden brown. On the other slice of bread, add butter. Place on top of the cheese, butter side up. Flip the sandwich over and reduce the heat to medium low.
9
Cover the pan for optimum cheese melting and remove grilled cheese from pan once cheese is melted and the other slice of bread is golden brown.
10
Cut sandwich into 6-8 small pieces and add to tomato soup.
Notes
Tomato and Basil Soup with Grilled Cheese Croutons
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