tomato basil soup with grilled cheese croutons
Delicious and the perfect comfort food. I want to eat this every day!
prep time
10 Min
cook time
30 Min
method
---
yield
5 serving(s)
Ingredients
- 6 - roma tomatoes
- 3 - garlic cloves
- 1/2 - red onion, medium
- 1 - shallot
- 1 - can diced tomatoes
- 20 ounces chicken stock
- 1/2 cup half & half
- 1/2 cup 2% milk
- 12 - fresh basil leaves
- 2 teaspoons italian seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- FOR THE CROUTONS
- 2 slices bread
- 3 slices pepperjack cheese
How To Make tomato basil soup with grilled cheese croutons
-
Step 1Preheat oven to 350 degrees.
-
Step 2Chop tomatoes into thirds. Put on a cookie sheet, along with garlic, onion, and shallot. Roast for about 20 minutes.
-
Step 3Remove veggies from the oven. Place in a large sauce pan, add diced tomatoes, basil, parsley, chicken stock, milk and half & half.
-
Step 4Using 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.
-
Step 5While 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes