Rustic Italian Tomato Soup with Grilled Cheese Croutons
15min
30min
4
420
Chef's Note
For the best flavor, crush the dried herbs between your fingers before adding them to the pot - this helps release their essential oils. If you have time, let the soup rest for 10 minutes before serving to allow the flavors to meld even further.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
3 cloves, minced garlic
2 medium, diced carrots
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
28 ounces, with juice canned whole peeled tomatoes
3 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup, chopped fresh basil leaves
8 slices white sandwich bread
2 tablespoons, softened butter
4 ounces, sliced cheddar cheese
4 ounces, sliced mozzarella cheese
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent.
- 2
Add 3 minced garlic cloves and 2 diced carrots, cooking for another 3 minutes until fragrant and slightly softened.
- 3
Stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes, cooking for 1 minute to bloom the spices.
- 4
Pour in the 28-ounce can of whole peeled tomatoes with juice. Use a wooden spoon to break up the tomatoes in the pot.
- 5
Add 3 cups of vegetable broth and 2 tablespoons of tomato paste, stirring to combine.
- 6
Stir in 1 tablespoon of honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 7
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
- 8
While the soup simmers, prepare the grilled cheese croutons. Butter one side of each bread slice with the 2 tablespoons of softened butter.
- 9
Place 4 slices butter-side down on a cutting board. Top each with equal amounts of cheddar and mozzarella cheese, then place remaining bread slices on top, butter-side up.
- 10
Heat a large skillet over medium heat. Cook sandwiches for 2-3 minutes per side until golden brown and cheese is melted.
- 11
Remove grilled cheese sandwiches to a cutting board and let cool slightly. Cut each sandwich into 1-inch cubes to create croutons.
- 12
Once the soup has simmered, use an immersion blender to puree until smooth, or carefully transfer in batches to a blender.
- 13
Return soup to the pot if using a blender. Stir in the 1/4 cup of chopped fresh basil leaves.
- 14
Ladle the soup into bowls and top each serving with grilled cheese croutons. Serve immediately.
Nutrition Information (per serving)
420
16g
38g
24g
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