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Creamy Tomato Soup Recipe with Easy Crispy Grilled Cheese Croutons

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A comforting and creamy tomato soup paired with crispy grilled cheese croutons, perfect for cozy meals and family gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil (for sautéing)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 (28-ounce) cans of whole peeled tomatoes
  • 1 cup low-sodium vegetable or chicken broth
  • 1/2 cup small-curd cottage cheese
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • 4 slices good-quality sandwich bread (white or sourdough)
  • 4 slices sharp cheddar cheese
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant but not browned.
  2. Pour in the canned whole peeled tomatoes with their juices. Use your spoon to break them up slightly. Stir in 2 tablespoons tomato paste. Let the mixture simmer gently for about 10 minutes, uncovered.
  3. Stir in 1 cup broth, 1 teaspoon sugar, dried or fresh basil, and a pinch of red pepper flakes if desired. Season with salt and pepper lightly. Let simmer for 15 minutes on low heat, stirring occasionally.
  4. Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a countertop blender, blend in batches with the lid slightly open to allow steam to escape.
  5. Add 1/2 cup small-curd cottage cheese into the blended soup and stir well. Return the pot to low heat and warm through for 3-5 minutes. Taste and adjust seasoning with salt and pepper.
  6. While the soup simmers, preheat a non-stick skillet over medium heat. Butter one side of each bread slice. Place two slices butter-side-down on the pan, top each with cheese slices, then the remaining bread slices butter-side-up. Grill for 2-3 minutes per side until golden brown and cheese is melted. Remove and let cool slightly.
  7. Cut the grilled cheese sandwiches into 1-inch cubes to make croutons.
  8. Ladle the warm soup into bowls, sprinkle the grilled cheese croutons over the top, and garnish with fresh basil or a drizzle of olive oil if desired. Serve immediately.

Notes

Use medium heat for grilled cheese to get a golden crust without burning. Blend hot soup carefully to avoid splattering. For gluten-free, use gluten-free bread; for dairy-free, use vegan cheese and butter alternatives. Soup tastes better the next day. Store soup and croutons separately to maintain crispness.

Nutrition

Keywords: creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, family meal, cozy dinner

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