Smoked Tomato Soup with Grilled Cheese Croutons

Large pot; Immersion blender or regular blender; Baking sheet; Knife; Cutting board; Measuring spoons; Wooden spoon

10

40

American

Smoked Tomato Soup, Grilled Cheese Croutons, Comfort Food

Main Course

Simmering & Broiling

Vegetarian

1

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

2 cans (400g each) diced tomatoes in juice

1 teaspoon smoked paprika

1 teaspoon dried oregano leaves

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 cups vegetable broth or water

4 slices of white bread

4 slices of cheddar cheese

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the diced tomatoes with their juice, smoked paprika, oregano leaves, salt and pepper to the pot and stir to combine. Bring to a simmer and cook for 10 minutes.

Add the vegetable broth or water to the pot and bring to a boil. Reduce heat to low and simmer for 15 minutes.

Meanwhile, preheat your oven’s broiler setting on high heat. Place the bread slices on a baking sheet and top each slice with one slice of cheese. Broil until cheese is melted and bubbly, about 3-5 minutes depending on your oven’s settings. Keep an eye on them so they don’t burn!

Once soup has finished cooking, use an immersion blender or regular blender to blend until smooth (you may need to do this in batches). Taste and adjust seasoning if needed with additional salt or pepper as desired.

To serve, ladle soup into bowls and top each bowl with two grilled cheese croutons per person before serving immediately! Enjoy!

Calories – 498, Fat – 28g, Carbohydrates – 34g, Protein – 22g

Enjoy this comforting bowl of smoked tomato soup topped with cheesy grilled cheese croutons for an easy dinner that’s sure to please! This recipe takes just 40 minutes from start to finish so you can have dinner ready in no time!

5

Grits, which are made from ground corn, are a breakfast dish commonly served in the South.