Kate's Cuisine

Apr 15 2011

Tomato Soup with Grilled Cheese Croutons

My new favourite soup!

2 cans diced tomatoes $2.58
2 tablespoons olive oil $0.36
1/4 teaspoon kosher salt $0.01
1/8 teaspoon freshly ground black pepper $0.01
2 tablespoons olive oil $0.36
1 small yellow, diced $0.47
2 medium carrots, peeled and diced $0.34
2 medium celery stalks, diced $0.11
1 large garlic clove, minced $0.01
2 tablespoons flour $0.04
3 cups chicken broth $1.50
1 dried bay leaf $0.16
2 teaspoons sugar $0.02
1/4 teaspoon kosher salt $0.01
1/4 teaspoon freshly ground pepper $0.01
2 tablespoons butter $0.12
2 tablespoons chopped fresh basil $0.50
4 slices white bread $0.56
2 tablespoons butter $0.12
1 cup cheddar cheese $1.25

Total Cost   $8.54

1.) Preheat oven to 425 degrees Fahrenheit. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes,  reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tablespoons olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast in oven for 15 minutes.

2.) While the tomatoes are roasting, in a large soup pot, heat remaining 2 tablespoons olive oil over medium-low heat. Add onions, carrots, celery and garlic, cooking until softened, about 8 minutes. Add flour and stir to coat. Over high heat, add roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.

3.) Remove from heat, discard bay leaf and puree soup using a countertop or hand-held blender, until smooth. Stir in two tablespoons and chopped basil.

4.) For the croutons, spread butter on both sides of all bread slices. Heat a frying pan over medium heat and place 2 slices in the pan. Top each with 1/4 cup grated cheese and place remaining bread slices on the cheese. Cook for 2 minutes, until underside is golden brown, flip, and cook for 2 more minutes. Remove from pan, and cool for a few minutes before slicing. Cut into 1-inch squares and sprinkle a small handful on each bowl of soup.

5.) Serve and enjoy!

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One response so far

One Response to “Tomato Soup with Grilled Cheese Croutons”

  1. Issyon 29 Apr 2011 at 1:06 am

    BION I’m imperssed! Cool post!

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