Cold Tomato Thyme Soup With Grilled Garlic Croutons Recipes
COLD TOMATO-THYME SOUP WITH GRILLED GARLIC CROUTONS
Categories Soup/Stew Garlic Herb Onion Tomato Freeze/Chill Summer Chill Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons oil in heavy large pot over medium heat. Add onions, carrots, finely chopped garlic and bay leaf. Cover; cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes. Cover; cook until tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate, stirring often, about 20 minutes. Add broth and chopped thyme. Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.
- Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into soup in pot. Season with salt and pepper. Chill uncovered until cold, then cover. (Can be made 1 day ahead. Keep chilled.)
- Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush 1 tablespoon oil over both sides of bread slices. Grill bread until lightly browned, about 2 minutes per side. Rub garlic clove halves over bread. Cut bread into 3/4-inch cubes.
- Divide cold soup among bowls. Top with croutons. Garnish with thyme.
TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY
Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
- Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
- Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
- Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
- Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
- Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
- Serve the tomato soup topped with the grilled cheese croutons.
- Enjoy!
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