Ingredients
- Canned crushed tomatoes: 28 ounces
- Vegetable broth: 4 cups
- Heavy cream: 1/2 cup
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Olive oil: 2 tablespoons
- Bread slices: 4
- Cheddar cheese, shredded: 1 cup
Instructions
- Step 1: Sauté the chopped onion in olive oil in a large pot over medium heat until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 2: Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld.
- Step 3: While the soup simmers, prepare the grilled cheese croutons. Butter one side of each bread slice. Place two bread slices butter-side down in a skillet. Top with cheddar cheese, then place the remaining bread slices on top, butter-side up.
- Step 4: Cook the grilled cheese sandwiches over medium-low heat until golden brown and the cheese is melted. Remove from skillet and let cool slightly.
- Step 5: Use an immersion blender to blend the soup until smooth. Stir in the heavy cream and heat through gently. Season with salt and pepper to taste.
- Step 6: Cut the grilled cheese sandwiches into cubes to make croutons. Serve the creamy tomato soup with the grilled cheese croutons on top.
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the soup gently on the stovetop over mediumlow heat, stirring occasionally to prevent scorching.
- Garnish with a swirl of pesto or a dollop of sour cream for an extra layer of flavor and visual appeal.
- Don't overblend the soup; a slightly chunky texture can add a delightful rustic feel!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American