This recipe features a creamy tomato soup made with onions, garlic, canned tomatoes, basil, and a touch of cream, paired with mini grilled cheese sandwiches cut into croutons. It’s comforting, hearty, and a brilliant upgrade to a beloved American staple.
3 tablespoons good olive oil
1½ cups chopped yellow onions
3 garlic cloves, minced
4 cups chicken stock (or vegetable stock)
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can whole peeled plum tomatoes in juice
1 tablespoon kosher salt
1½ teaspoons black pepper
¾ cup fresh basil leaves (plus more for garnish)
1 tablespoon sugar (optional, to balance acidity)
¾ cup heavy cream
4 slices of white or sourdough bread
2 tablespoons unsalted butter, softened
4 ounces sharp cheddar or Gruyère, grated
Heat olive oil in a large pot over medium heat. Add onions and cook for 8–10 minutes until soft and translucent. Add garlic and sauté for 1 more minute.
Add chicken stock, crushed tomatoes, whole tomatoes with juice, salt, and pepper. Bring to a boil, lower heat, and simmer uncovered for 30–40 minutes.
Turn off the heat and stir in basil and heavy cream. Use an immersion blender to purée the soup until smooth (or blend in batches). Taste and add sugar if needed.
Heat a skillet or griddle over medium heat. Butter one side of each bread slice. Place cheese between two slices (buttered sides out) and grill until golden and cheese is melted. Cool slightly, then cut into 1-inch cubes.
Ladle hot soup into bowls and top with grilled cheese croutons. Garnish with extra basil or a drizzle of cream, if desired.
Find it online: https://inagartencooks.com/tomato-soup-grilled-cheese-croutons/