Tomato Soup With Grilled Cheese Croutons Recipes

TOMATO SOUP WITH GRILLED CHEESE CROUTONS

Steps:

• Heat 1 tablespoon butter in a large saucepan over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 10 seconds.
• Stir in tomatoes (with juice). Add broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
• Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in cream, if using, salt and pepper.
• Meanwhile, preheat a panini maker.
• Spread one side of each slice of bread with the remaining 1 tablespoon butter. Turn the slices over and top one with cheese. Top with the other slice, butter-side up.
• Cook the sandwich in the panini maker until golden brown and the cheese has melted, 4 to 5 minutes. Cut the sandwich into bite-size pieces.
• Divide the soup among 4 bowls. Top each serving with grilled cheese croutons and a sprinkle of basil.

GRILLED CHEESE CROUTONS

Steps:

• Heat a large skillet over medium high heat.
• In a small bowl, combine butter and thyme. Spread over one side of each bread slice with the butter mixture.
• Place 3 slices in the pan, buttered side down. Top with the cheese, then with remaining bread slices, buttered side up.
• Cook, turning once, until toasted on both sides, 3-5 minutes per side.
• Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1" squares. Use in soups(tomato is especially nice), on top of salads, etc. Enjoy!
• Makes about 60 croutons.

INSTANT POT TOMATO SOUP WITH GRILLED CHEESE CROUTONS

Steps:

• Add the olive oil to the Instant Pot. Hit "Sauté" and Adjust to "High" or "More" until it reads "Hot." Add the scallions, onion and carrots and cook (stir and set) for 10 minutes until they begin to soften and get color (they will also be releasing amazing flavors right now so don't cut this step short).
• Add the tomato paste, coat the veggies well and stir constantly for 1 minute. Then add the Sherry and cook for another minute, constantly stirring and deglazing (scraping) the bottom of the pot so the tomato paste doesn't stick
• Add the broth, canned tomatoes, Worcestershire sauce, dried basil, dried thyme and Old Bay. Stir very well. Secure the lid and cook at high pressure for 5 mins* (see "Jeffrey Sez" section of recipe). Quick release when done
• While the soup is cooking, let's make the grilled cheese croutons! Generously butter one side of each slice of bread. Add 1 tbsp of butter to a frying pan and set to medium heat. Once heated, place a slice of the bread (buttered side down) on the pan and layer on 3 slices of cheese (make sure the cheese is on the bread and not hanging off the edges too much). Cover with the cheese with the other slice of bread, buttered side-up. Cook for about 45-60 seconds on each side, flipping midway through until the bread is nice and grilled/toasty but not burnt. The cheese will have melted nicely. Make two of these grilled cheese sandwiches, let cool for about 5-10 minutes and then cut each sandwich into tiny squares. Set aside
• When the lid comes off the soup, take an immersion blender (or a regular one, but an immersion blender is SO much easier for this so you don't have to transfer the soup to a blender and then back into the pot) and blend everything in the pot together for about a minute or two until it's puréed. The soup will thicken up nice and good now
• Add the heavy cream and seasoned salt and stir well
• Ladle into bowls and top with some grilled cheese croutons
• Enjoy!

TOMATO SOUP WITH GRILLED CHEESE CROUTONS

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic, salt, pepper and onion and cook until softened, 1 to 2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind and 1/4 cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
• In a small saucepan, melt 3 tablespoons of the butter. Whisk in the flour and continue to cook, whisking, until the mixture is lightly browned, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened, about 15 minutes.
• Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium heat until foamy. Place 2 of the bread slices in the skillet; top each bread slice with 2 cheese slices, 2 tablespoons of the chopped basil and another bread slice. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 pieces.
• Serve the soup with the grilled cheese croutons and sprinkle with the remaining 1/4 cup basil.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY

Steps:

• Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
• Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
• Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
• Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
• Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
• Serve the tomato soup topped with the grilled cheese croutons.
• Enjoy!

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS

Steps:

• In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
• Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
• Serve hot with Grilled Cheese Croutons scattered on top.
• Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
• Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.