Courgette And Cream Cheese Soup With Crispy Croutons Recipes
COURGETTE AND CREAM CHEESE SOUP WITH CRISPY CROUTONS
A quick and easy soup on the table in 30 minutes!
Provided by The-Lottie-Plot-34
Time 30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make the croutons spread the cubed bread on a baking tray and drizzle with olive oil. Season and bake for 15-20min in a preheated oven at 190C
- Cut 20 thin round slices off one of the courgettes. Spread on another baking sheet and put in the oven for 3-5 mins. (keep an eye on them as they burn quickly). Set aside
- Cut up the remaing courgettes into small cubes and add to a large pan along with the remiaing vegetables and a drizzle of olive oil. Soften for 5 mins.
- Add the stock, cover with a lid and simmer for 20 mins or untill the vegetables are tender.
- Remove from the heat, add the cream cheese and wizz up with a hand blender until smooth.
- Season to taste and serve with a mound of crispy croutons and the crispy courgettes rounds.
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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