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Homemade Tomato Soup with Grilled Cheese Croutons

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A comforting classic that combines rich, flavorful tomato soup with crispy grilled cheese croutons, perfect for chilly days.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 pounds ripe tomatoes, chopped (or one 28-ounce can of crushed tomatoes)
  • 2 cups vegetable broth
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper, to taste
  • 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
  • 1/2 cup heavy cream (optional)
  • 4 slices of your favorite bread (sourdough, whole wheat, etc.)
  • 4 slices of cheese (cheddar or your preferred cheese)
  • 2 tablespoons butter

Instructions

  1. Sauté the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
  2. Add the chopped tomatoes (or canned crushed tomatoes) to the pot and stir everything together.
  3. Incorporate the vegetable broth and sugar, if using. Season with salt and pepper. Bring to a boil, then reduce to a simmer for 20-25 minutes.
  4. Blend the soup until smooth using an immersion blender or transfer to a regular blender. Stir in the basil and cream, if using.
  5. Prepare the croutons by buttering one side of each slice of bread. Grill in a skillet with cheese until golden, about 3-4 minutes per side, then cut into croutons.
  6. Serve the soup in bowls, topped with grilled cheese croutons and fresh basil if desired.

Notes

For added depth of flavor, consider incorporating other vegetables like carrots or celery during the sauté. Adjust seasonings to your taste.

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