Filed Under: 30 minutes or more, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Cheese, Dinner, Lunch, Pregnancy, School Lunch, Starter, Thanksgiving, Vegetables

Tomato soup with grilled cheese croutons

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January 7th, 2010

Recipe courtesy of Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook by Julie Albert and Lisa Gnat

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Servings
10 - 12
Ingredients
  • 2 (28 oz/79 ml) cans diced tomatoes
  • 2 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, diced
  • 1 large garlic clove, minced
  • 2 tbsp flour
  • 3 cups chicken broth
  • 1 dried bay leaf
  • 2 tsp sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp butter
  • 2 tbsp chopped fresh basil
  • 4 slices white bread
  • 2 tbsp margarine
  • 2 slices cheddar cheese
    • Directions
  • 1.

    Preheat oven to 425 F. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp pepper. Roast in oven for 15 minutes.

  • 2.

    While the tomatoes are roasting, in a large soup pot, heat remaining 2 tbsp olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add flour and stir to coat. Over high heat, add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.

  • 3.

    Remove from heat, discard bay leaf and puree the soup (using a hand held or countertop blender) until smooth. Stir in 2 tbsp butter and chopped basil.

  • 4.

    For the croutons, spread margarine on both sides of bread slices. Heat a frying pan over medium heat and place 2 slices in the pan. Top each with 1 slice of cheese and place remaining bread slices on the cheese. Cook for 2 minutes, until underside is golden brown, flip and cook 1-2 minutes more. Remove from pan, cooling a few minutes before slicing. Cut into 1-inch squares and sprinkle a small handful on each bowl of soup.

    • Tomato soup with grilled cheese croutons
    Photo by Michael Alberstat
    Food styling by Ian Muggridge
    Prop styling by Arren Williams
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