Creamy Tomato Cheese Soup With Croutons

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS



Easy Tomato Soup and Grilled Cheese Croutons image

Recipe From foodnetwork.com

Provided by Ina Garten

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons, recipe follows
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated

Steps:

  • In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
  • Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
  • Serve hot with Grilled Cheese Croutons scattered on top.
  • Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
  • Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

CREAMY TOMATO SOUP WITH BUTTERY CROUTONS (FOOD AND WINE)



Creamy Tomato Soup With Buttery Croutons (Food and Wine) image

Yowzers. This is terrific. I love how creamy this is, and the homemade croutons top it off nicely. Great with grilled cheese or mac n cheese or just by itself. I doubled the recipe, but I'll post as written.

Recipe From food.com

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, very thinly sliced
3 garlic cloves, smashed
5 cups canned whole tomatoes in their juice (use three 14 ounce cans if not using fresh or canned)
1 cup water
2/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
salt, to taste
pepper, to taste
4 thick slices bread, crusts trimmed and bread cut into 3/4 inch dice
Calories183.2
Fat18.2
SaturatedFat9.2
Cholesterol46.4
Sodium13
Carbohydrate5.1
Fiber0.4
Sugar2.9
Protein0.9

Steps:

  • In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil.
  • Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes.
  • Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper.
  • Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
  • Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute.
  • Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
  • Working in batches, transfer the tomato soup to a blender and puree until smooth.
  • Return the soup to a clean pot and rewarm the soup if necessary.
  • Season the soup with salt and pepper.
  • Ladle the soup into bowls and serve with the croutons.

TOMATO SOUP WITH CHEESY GHOST CROUTONS



Tomato Soup with Cheesy Ghost Croutons image

Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It's just like having grilled cheese and tomato soup. We eat it every year on Halloween.-Elisabeth Larsen, Pleasant Grove, Utah

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, chopped
2 small carrots, chopped
1 cup roasted sweet red peppers, drained and chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cups chicken broth
10 slices French bread (1/2 inch thick), halved
5 slices provolone cheese, quartered
1/4 cup sliced ripe olives, drained
3 tablespoons prepared pesto
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.

CREAMY TOMATO CHEESE SOUP WITH CROUTONS



Creamy Tomato Cheese Soup With Croutons image

COMFORT FOOD!! Have this special soup anytime of the year. Combine with a sandwich for a meal! The flavor of the tomatoes and cheese, along with the croutons is superb! To get full flavor do use the can of stewed tomatoes. Quick and Easy!!!

Recipe From food.com

Provided by Seasoned Cook

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 (14 ounce) stewed tomatoes, undrained
1 (10 ounce) tomato soup, undiluted
1 teaspoon sugar
6 ounces water
salt
pepper
3/4 cup milk
1/2 cup cheddar cheese, shredded
crouton

Steps:

  • In a saucepan, mix stewed tomatoes, tomato soup, water, sugar, salt and pepper. Bring to a boil and let simmer for 5 minutes.
  • Stir in milk just before serving.
  • Ladle soup into bowls and sprinkle with cheese. Top with croutons.
  • Enjoy!

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY



Tomato Soup With Grilled Cheese Croutons Recipe by Tasty image

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.

Recipe From tasty.co

Provided by Tasty

Categories     Dinner

Time 45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, diced
3 garlic cloves, minceds
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 teaspoon sugar
28 oz 1 can of whole peeled tomatoes
3 cups vegetable stock
1 large sprig of fresh basil
1 cup heavy cream
4 slices of bread
unsalted butter, room temperature
sliced cheddar cheese

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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Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently. Serve hot with Grilled Cheese Croutons scattered on ...
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