Get ready for a fun twist on a comforting classic. We give this creamy tomato soup some smoky zip with our Smoked Tomato Blend and Smoked Extra Virgin Olive Oil. The grilled cheese croutons are a toasty, golden, crunchy, cheesy dippable and dunkable topping for this bowl of comfort.
Time: 45 min
Serves 4-6Rating
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Loading...| For the Soup: | |
| Smoked Extra Virgin Olive Oil | |
| 2 large onions, chopped | |
| 3 cloves garlic, minced | |
| 1 Tbl Smoked Tomato Blend | |
| 4 cups chicken stock | |
| 28-oz can crushed tomatoes | |
| 2 tsp salt | |
| 1 tsp ground black pepper | |
| 1/2 cup heavy cream | |
| For the Grilled Cheese Croutons: | |
| 4 slices country white bread | |
| 4 slices sharp cheddar cheese | |
| 4 Tbl butter | |
| Fresh basil for garnish |
| 1. | Heat a Dutch oven over medium heat and drizzle oil to coat the bottom. Add the onions and cook for 15 minutes, stirring occasionally, until golden brown. Add the garlic and Smoked Tomato Blend and cook for one minute. Stir in the chicken stock, tomatoes, 2 tsp salt and 1 tsp black pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. |
| 2. | Use an immersion blender to blend the soup in the pot. Or work in batches in a conventional blender. Blend until the soup is smooth and lightened a bit in color. If using a conventional blender, return the soup to the pot and heat over medium. |
| 3. | Add in the cream and bring to a simmer, then lower heat and cook for another five minutes. Taste and adjust with salt and pepper if needed. |
| 4. | To make the grilled cheese, butter one side of the bread slices. Heat a panini grill or cast iron skillet. Add two slices of bread, buttered side down, to the skillet and layer the cheese on the bread in the skillet. Top the sandwiches with the remaining slices of buttered bread, buttered side facing up. Cook the sandwiches until the bread is golden brown and the cheese is melted. Cut into cubes and serve atop the soup. Garnish the soup with fresh basil. |
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