The Tomato Soup My Family Begs For (It’s All About the Grilled Cheese Croutons)

Instructions

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1. 1 In a large saucepan over medium heat, drizzle in the olive oil and add the onion and garlic. Cook, stirring frequently, until they are soft but not browned at all, about 5 minutes. Season with a big pinch each of salt and pepper.
2. 2 Add tomatoes with their juice, stock, and basil and bring to a slight simmer. Simmer the soup uncovered until the tomatoes start to break down, about 15 minutes. Use a spoon to break up the tomatoes a bit as they cook.
3. 3 While the soup simmers, heat a griddle or large skillet over medium heat. Lightly butter the bread on one side. Place 2 pieces of bread butter-side down in the skillet and divide the grated cheese between them. Top with remaining pieces of bread, buttered side up. Cook, flipping occasionally, until the grilled cheeses are nicely browned and toasted on both sides and the cheese is melted, about 6 minutes. Transfer the sandwiches to a cutting board and chop into 9 pieces each (18 total). Return the grilled cheese croutons to the griddle to continue to crisp up while you finish making the soup.
4. 4 Take the soup off the heat and use an immersion blender to blend it until very smooth, 1 to 2 minutes.
5. 5 Taste the soup and season to your liking with salt and pepper. Stir in the cream, if using, and butter until melted. Serve the soup garnished with the grilled cheese croutons and chopped basil, if desired. Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stove over low heat. Love the recipe? Leave us stars and a comment below!