Martins Famous Pastry Shoppe
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Tomato Soup with Grilled Cheese Croutons
Ingredients
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
Directions
  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.

  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.

  3. Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.

  4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.

  5. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.

  6. Serve immediately with “croutons,” garnished with parsley.