tomato basil soup with grilled cheese croutons

(1 rating)
Recipe by
Lindsey Cook
Dallas, TX

Delicious and the perfect comfort food. I want to eat this every day!

(1 rating)
yield 5 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For tomato basil soup with grilled cheese croutons

  • 6
    roma tomatoes
  • 3
    garlic cloves
  • 1/2
    red onion, medium
  • 1
    shallot
  • 1
    can diced tomatoes
  • 20 oz
    chicken stock
  • 1/2 c
    half & half
  • 1/2 c
    2% milk
  • 12
    fresh basil leaves
  • 2 tsp
    italian seasoning
  • 2 tsp
    salt
  • 1 tsp
    pepper
  • FOR THE CROUTONS
  • 2 slice
    bread
  • 3 slice
    pepperjack cheese

How To Make tomato basil soup with grilled cheese croutons

  • 1
    Preheat oven to 350 degrees.
  • 2
    Chop tomatoes into thirds. Put on a cookie sheet, along with garlic, onion, and shallot. Roast for about 20 minutes.
  • 3
    Remove veggies from the oven. Place in a large sauce pan, add diced tomatoes, basil, parsley, chicken stock, milk and half & half.
  • 4
    Using an immersion blender, blend mixture until it is nearly smooth. I left mine a little "pulpy" if you will because I wanted some texture, but you can blend it as much as you would like. Once blended, turn heat to about medium, add spices, stir and bring to a boil. Turn heat down to low and let simmer for 20 minutes.
  • 5
    While soup is simmering, prepare croutons. Layer bread slices with cheese, then cut into tiny squares. Bake for 10 minutes until cheese is melted and bread is crispy

Categories & Tags for Tomato Basil Soup with Grilled Cheese Croutons:

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