All Recipes

Tomato Soup with Grilled Cheese Croutons

35 Mins
Potato Bread
Made With
Potato Bread


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


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.