Made With
Potato BreadIngredients
1 Tablespoon Olive Oil
1 Onion, Diced
3 Garlic Cloves, Minced
1/4 Teaspoon Crushed Red Pepper Flakes
1 Bay Leaf
2 (28-Ounce) Cans Whole Tomatoes
1/2 Cup Heavy Cream
1 Tablespoon Brown Sugar
3/4 Cup Low-Sodium Vegetable Broth
1 Tablespoon Chopped Fresh Parsley Leaves, for garnish
For the grilled cheese croutons
1 Tablespoon Olive Oil
4 Slices Martin’s Potato Bread
2 Tablespoons Unsalted Butter, softened
4 Ounces Shredded Sharp Cheddar Cheese
Serves: 1
Directions
Step 1
Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and place remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
Step 2
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
Step 3
Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
Step 4
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
Step 5
Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
Step 6
Serve immediately with “croutons,” garnished with parsley.
