Cream of Fresh Tomato Soup w/ Grilled Cheese Croutons

Level: Easy Prep Time: 15 min Cook Time: 1 hr Yield: 5 to 6 servings 

We had a bunch of tomatoes in our Misfits Market box this week. They were soft, beautiful red ripe and ready to use tomatoes. I had all the ingredients to make this creamy tomato soup with grilled cheese croutons. I also added a bit of fresh cut julienned basil, with a little drizzle of rosemary olive oil. The soup was silky creamy and the flavor tasted like fresh spring

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INGREDIENTS

For the Soup

• 3 tablespoons good olive oil

• 1 1/2 cups chopped red onions (2 onions)

• 2 carrots, unpeeled and chopped

• 1 tablespoon minced garlic (3 cloves)

• 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)

• 1 1/2 teaspoons sugar

• 1 tablespoon tomato paste

• 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish

• 3 cups chicken stock, preferably homemade

• 1 tablespoon kosher salt

• 2 teaspoons freshly ground black pepper

• 3/4 cup heavy cream

Grilled Cheese Croutons, for garnish

• 4 slices Hearty bread - Italian, Sourdough, other

• 4 slices Swiss cheese (or other favorite cheese)

• 2+ Tbs unsalted butter softened

DIRECTIONS

1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.

2. Add the onions and carrots and saute for about 10 minutes, until very tender.

3. Add the garlic and cook for 1 minute.

4. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.

5. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

6. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left.

7. Reheat the soup over low heat just until hot

SERVING SUGGESTIONS:

• Garnish with julienned basil leaves

• Drizzle with rosemary infused olive oil

• Top with croutons.(I did a grilled Swiss cheese crouton… just make a grilled cheese sandwich and cut up into cubes)

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