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    Home » All Recipes

    Creamy Tomato Soup with Grilled Cheese Croutons

    Published: Feb 2, 2019 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

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    Creamy_Tomato_Soup_3

    Let me tell you - this soup is so delicious and SO simple to make. Perfect for a weeknight meal or a snack for the weekend if you serve it in cute little bowls — maybe even football Sunday?! The world is your creamy tomato soup oyster.

    The beautiful creamy blend of tomatoes, onion, butter, garlic — mm. There are few smells better than tomatoes and onion simmering on the stovetop. My fellow Italians — I know you feel me.

    Creamy_Tomato_Soup_2

    Also, I ate this for a week straight and didn’t get tired of it, so that’s awesome. I feel like that’s a tell tale sign of a winner.

    Creamy_Tomato_Soup_3
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    Creamy Tomato Soup with Grilled Cheese Croutons

    Creamy, wholesome tomato soup with cheesy grilled cheese croutons make this a must-have for the fall/winter.
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    Prep time: 30 mins
    Cook time: 20 mins
    Yield: 4 servings
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    INGREDIENTS 

    For the soup:

    • 4 tablespoon butter
    • 1 yellow or white onion roughly chopped
    • 3 cloves garlic roughly chopped
    • 2 28 oz cans diced peeled tomatoes
    • 1 tablespoon tomato paste
    • ½ teaspoon cayenne pepper
    • ¾ cup heavy cream
    • 2 tablespoon fresh basil finely chopped
    • 2 tablespoon fresh parsley finely chopped
    • Salt & pepper

    For the grilled cheese croutons:

    • 2-3 tablespoon of butter room temp
    • 6 - 8 slices of white bread more or less slices depending on how many croutons you want
    • 4 oz shredded cheddar cheese
    • 4 oz shredded mozzarella cheese

    INSTRUCTIONS

    • In a Dutch oven, sauté the butter, onion and garlic until fragrant and the onions are slightly transparent.
    • Add in the tomatoes, tomato paste, hefty pinch of salt and pepper, and cayenne and let simmer for 10-15 minutes
    • Using either an immersion blender or by transferring to a blender, puree tomato mixture.
    • Return to the Dutch oven and finish with heavy cream, basil and parsley.
    • For the grilled cheese croutons, spread room temperature butter on one side of each slice of bread. Add equal parts cheddar and mozzarella cheese to 4 slices (about ½ inch thick), and top with other slice of bread.
    • Put butter side down on a medium-high heated non-stick skillet. Flip to the other side once the first side is medium-browned.
    • Once done cooking,Cut into 1 inch thick cubes and add as a topper to the soup.
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

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