Tomato Soup with Grilled Cheese Croutons
If you want to add more lacto ovo vegetarian recipes to your recipe box, Tomato Soup with Grilled Cheese Croutons might be a recipe you should try. This recipe serves 6. One portion of this dish contains about 6g of protein, 10g of fat, and a total of 183 calories. For 75 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Plenty of people really liked this soup. 290 people have tried and liked this recipe. A mixture of olive oil, coarse salt, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your The Fourth Of July event. It is brought to you by Framed Cooks. Overall, this recipe earns a solid spoonacular score of 50%. If you like this recipe, you might also like recipes such as Tomato Soup with Grilled Cheese Croutons, Tomato Soup With Grilled Cheese Croutons, and Grilled Tomato Soup with Grilled Cheese Croutons (+ Panini Press Giveaway from Sargento!).
Servings: 6
Ingredients:
2 slices American cheese (you can sub in cheddar or swiss if you like!)
1 tablespoon soft butter
1 28 ounce can peeled plum tomatoes, pureed with their juice in food processor
1 1/2 cups chicken stock
Coarse salt and fresh ground pepper
2 cloves garlic, minced
2 tablespoons olive oil
1 cup diced onion
1/2 teaspoon red pepper flakes
2 slices sandwich bread
Equipment:
sauce pan
blender
pot
frying pan
bowl
ladle
Cooking instruction summary:
1. Heat 2 tablespoons olive oil in saucepan over medium heat. 2. Add red pepper, garlic and onion and cook, stirring, about 6 minutes or until onions are tender. 3. Add tomatoes and stock and bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally. 4. Puree in blender until smooth and season to taste with salt and pepper. Return to pot and keep warm while you make the sandwiches.5. Heat a skillet over medium high heat.6. Butter two slices of bread. Put cheese in between slices and cook in skillet until deep golden brown on each side.7. Cool slightly, then cut into crouton-sized cubes.8. Ladle soup into bowls and float croutons on top. Serve at once.
Step by step:
1. Heat 2 tablespoons olive oil in saucepan over medium heat.
2. Add red pepper, garlic and onion and cook, stirring, about 6 minutes or until onions are tender.
3. Add tomatoes and stock and bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
4. Puree in blender until smooth and season to taste with salt and pepper. Return to pot and keep warm while you make the sandwiches.
5. Heat a skillet over medium high heat.
6. Butter two slices of bread. Put cheese in between slices and cook in skillet until deep golden brown on each side.
7. Cool slightly, then cut into crouton-sized cubes.
8. Ladle soup into bowls and float croutons on top.
9. Serve at once.
Nutrition Information:
covered percent of daily need
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