Tomato Soup with Grilled Cheese Croutons

A velvety roasted tomato soup topped with cubes of crispy grilled cheese sandwich for dunking built right in.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons tomato paste
• 2 (28 oz) cans whole San Marzano tomatoes
• 3 cups chicken or vegetable stock
• 1 teaspoon sugar
• 1/2 cup heavy cream
• 10 fresh basil leaves

Salt and freshly ground black pepper, to taste

• 4 tablespoons butter, softened
• 8 slices white bread
• 2 cups shredded sharp cheddar

Directions

1. Heat the olive oil in a pot over medium heat. Cook the onion and garlic until soft, 5 minutes. Stir in the tomato paste and cook 1 minute.
2. Add the tomatoes (crushing them), stock, and sugar. Simmer 15 minutes.
3. Puree the soup with an immersion blender, then stir in the cream and basil. Season with salt and pepper.
4. Meanwhile, butter the bread, fill with cheddar, and griddle the sandwiches until golden and melty, 2 to 3 minutes per side.
5. Cut the Grilled Cheese into bite-size cubes.
6. Ladle the soup into bowls and float the grilled cheese croutons on top.

Notes

Inspired by Rachael Ray’s tomato soup and grilled cheese.