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Tomato Soup with Grilled Cheese Croutons
Fresh is Best
Ripen Store Bought First
Nothing better than this classic combination
- 3 medium tomatoes, peeled, seeded and quartered
- 1 1/2 cups chicken stock
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 garlic clove minced
- 1/3 cup tomato paste
- 2 teaspoons dried parsely
- 2 teaspoons instant chicken bouillon granules
- 2 teaspoons lemon juice
- few dashes bottled hot sauce
- 1 teaspoon sugar
- salt and pepper, to taste
- Grilled Cheese Croutons
- 1 to 2 tablespoons butter, room temperature
- 2 slices white bread
- 3 oz cheese slices of your choice
In a large saucepan, combine tomatoes, water, onion, celery, garlic, tomato paste, parsley, bouillon granules, lemon juice, hot sauce, sugar, salt and pepper. Bring to a boil and reduce heat. Cover and simmer about 20 minutes or until celery and onion are tender. Cool slightly, place half of the tomato mixture into a blender, blend well. return mixture back to the saucepan and heat 5 to 10 minutes longer. Serve with grilled cheese croutons.
Make grilled cheese croutons. Heat a pan over medium heat.
Completely butter one side of each slice of bread.
Place one slice of bread in the pan, buttered side down, sprinkle on the cheese and top with the remaining slice of bread, buttered side up
Cook until golden brown, about 2 to 4 minutes.
Flip and cook until golden brown on the other side, about 2 to 4 minutes.
Cut the crust from the grilled cheese, cut into 1 inch squares.