Tomato Basil Soup
Cozy Up with Roasted Tomato Soup & Grilled Cheese Croutons!
Is there anything more comforting than a warm bowl of tomato soup on a chilly day? We think not! But we’ve taken this classic comfort food to the next level with our Roasted Tomato Soup with Grilled Cheese Croutons. This isn’t your average tomato soup – the roasting process deepens the flavor of the tomatoes, creating a rich and satisfying base. And the grilled cheese croutons? They’re a game-changer! Imagine perfectly toasted baguette slices, gooey mozzarella, and a delightful crunch with every spoonful.
This recipe is surprisingly easy to make, perfect for a weeknight dinner, a lazy lunch, or even a fun snack. It’s a guaranteed crowd-pleaser for both kids and adults. We use fire-roasted tomatoes for an extra smoky flavor, but you can use regular canned tomatoes if that’s all you have. The secret is in the simple combination of ingredients and the love you put into it!
Why You’ll Love This Recipe:
- Flavorful & Cozy: Deeply roasted tomatoes create a rich, comforting soup.
- Fun & Creative: Grilled cheese croutons add a playful twist to a classic.
- Easy to Make: Ready in under an hour, perfect for busy weeknights.
- Kid-Friendly: A delicious and healthy meal the whole family will enjoy.
Tips for the Best Soup:
- Roasting the Tomatoes: While we use fire-roasted canned tomatoes, you can roast fresh tomatoes for an even more intense flavor. Simply toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 30-40 minutes.
- Blending the Soup: For a super smooth soup, use an immersion blender directly in the pot. If you’re using a regular blender, be careful when blending hot liquids – vent the lid to prevent pressure buildup.
- Crouton Perfection: Don’t overcrowd the pan when making the croutons. Cook them in batches to ensure they get golden brown and crispy.
Frequently Asked Questions:
- Can I use different types of cheese for the croutons? Absolutely! Cheddar, Monterey Jack, or even a sprinkle of Parmesan would be delicious.
- Is this soup vegetarian? Yes, it is! Just make sure your chicken broth is replaced with vegetable broth.
- Can I make this soup ahead of time? Yes! The soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, you can! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
- What can I serve with this soup? A side salad, a crusty baguette, or a grilled cheese sandwich (besides the croutons!) would be perfect.
Get ready to elevate your tomato soup game with this delightful recipe! We can’t wait to hear what you think!
Roasted Tomato Soup with Grilled Cheese Croutons
Ingredients
- 4 cans fire roasted tomatoes
- 1 tsp salt
- 1/2 tsp baking soda
- to taste fresh ground pepper
- 1.5 tsp garlic minced
- 2 tsp onion powder
- 1 cup chicken broth low sodium
- 1 Tbs brown sugar
- 1 cup reduced fat evaporated milk
- 1/2 Tbs basil
- 1 baguette
- fresh sliced mozzarella
- as needed butter
Instructions
- In a large pot, combine the roasted tomatoes, salt, and baking soda. Cook until tomatoes stop bubbling from soda.
- Add garlic, onion powder, brown sugar, and chicken broth. Bring to a boil for five minutes, stirring regularly.
- Reduce heat to a simmer.
- Use a hand blender or regular blender to purée soup.
- Once soup is blended, add evaporated milk and basil.
- Simmer for 15 additional minutes while assembling croutons.
- Warm pan or pancake griddle.
- Slice baguette into half-inch slices.
- Place a slice of fresh mozzarella between two sliced pieces of baguette.
- Butter one side and place on hot pan or pancake griddle.
- Once cooking, butter the other side of baguette.
- Cook each side until toasted and cheese is melted.
- Cut mini grilled cheese into four pieces each, creating grilled cheese croutons.
- Serve croutons on top of soup and enjoy!
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