Hi, Everybody! I don’t know about you, but this cold, windy weather makes me crave warm, satisfying soups almost every day! In fact, the other day I had some soup for lunch, and then made a whole new pot of soup for dinner! Besides it being cold, I haven’t been feeling too well, and eating a steaming hot bowl of soup always feels like an extra dose of medicine! If you are looking for a quick and comforting weeknight meal to cook for your friends or family, this Creamy Tomato Soup with Grilled Cheese Croutons is just perfect! It takes less than an hour to make, and it’s my absolute favorite tomato soup recipe (the Barefoot Contessa never disappoints!) It’s wonderfully creamy and rich (there may be some heavy cream involved…) and the grilled cheese croutons are just the perfect topping for a bowl of this soup!
CREAMY TOMATO SOUP
WITH GRILLED CHEESE CROUTONS
(Recipe adapted from The Barefoot Contessa)
*Serves 4 – 6*
YOU WILL NEED:
2 medium sized onions, diced
3 tbs olive oil
4 cups chicken stock
28oz can crushed tomatoes (like San Marzano)
Pinch of saffron (this adds wonderful flavor!)
1/2 cup heavy cream
1 tbs kosher salt
1/2 tsp freshly ground pepper
1. In your soup pot, saute your diced onions in the olive oil for about 10 minutes, or until they are soft and translucent. Once they are soft, add the chicken stock, crushed tomatoes, salt, pepper and saffron. Turn the heat up and bring the soup up to a boil, then turn the heat down and let the soup simmer for about 15 minutes.
2. Next, stir in the heavy cream, and let the soup simmer for another 10 minutes. Meanwhile, prepare your grilled cheese croutons by making a regular grilled cheese sandwich, then letting it rest for up to 5 minutes (this is important otherwise the cheese will melt right out… trust me!) and then cutting it into bite sized pieces.