Pantry Tomato Soup with Grilled Cheese Croutons
15m
Prep Time
15m
Cook Time
4
Servings
Pantry tomato soup with parmesan-crusted grilled cheese croutons will quickly become a new weeknight favorite. This recipe comes together quickly thanks to ingredients already found in your pantry and refrigerator. There is no doubt that this tomato soup will be a new family favorite meal that is nourishing and tasty too! @mydiaryofus @thefeedfeed
Pantry tomato soup with parmesan-crusted grilled cheese croutons will quickly become a new weeknight favorite. This recipe comes together quickly thanks to ingredients already found in your pantry and refrigerator. There is no doubt that this tomato soup will be a new family favorite meal that is nourishing and tasty too! @mydiaryofus @thefeedfeed
Ingredients
COPY INGREDIENTS
1 Tablespoon olive oil1 onion, diced3 garlic cloves1 Tablespoon kosher salt1 1/2 teaspoons black pepper1 can Red Gold® Whole Peeled Tomatoes 14.5 oz1 can Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz2 cups chicken or vegetable stock1 Tablespoon fresh parsley, finely chopped, optional4 Tablespoons butter, room temperature4 slices sourdough bread1 cup shredded cheddar1 cup grated parmesan
Instructions
- Heat oil in a pot over medium heat and add diced onion, garlic and season with 1/2 of the salt and pepper. Cook for 2-3 minutes until onion begins to soften.
- Add in Red Gold Whole Peeled Tomatoes, Red Gold Tomatoes Basil, Garlic & Oregano, and Red Gold Original Diced Tomatoes + Green Chilies. Season with the rest of the salt and pepper. Cook the tomatoes down for 5 minutes, stirring to combine.
- Pour in stock to the large pot and stir again, letting the tomato soup cook for 10-15 minutes. Use an immersion blender and blend the soup until smooth or as desired texture.
- While soup cooks, butter one side of all 4 pieces of bread. Heat a nonstock griddle or large pan over medium heat and add 1/2 of the parmesan cheese where the bread will be placed and two slices of the bread butter side down on top of the cheese piles. Sprinkle each piece of bread with cheddar cheese and then place the other two pieces of bread on top.
- When the bottom side of the bread is brown, remove from the pan and add two more piles of parmesan and then flip the sandwiches to the other uncooked side. Cook until the cheese is melted and the bread is golden and crusted with parmesan cheese.
- To serve, slice cubes of the grilled cheese and add to each bowl of tomato soup. Sprinkle with parsley if desired.
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