Bloody Red Tomato Soup with Cheese Croutons
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe from the book by Jennifer Smith 'The Spooky Cookbook'.
Ingredients
- Olive Oil - 2 tablespoons
- Onion - 1 head
- Garlic - 4 cloves
- Baking Tomatoes - 3 lbs
- Chicken Broth - 1 qt
- Heavy cream - 2 fl oz
- Toasts - 4 pieces
- Butter - 2 tablespoons
- Cheshire Cheese - 4 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a large pot, heat the olive oil over medium heat.
Step 2
Add the chopped onion and garlic to the pot and sauté for 5–7 minutes until translucent.
Step 3
Add the tomatoes along with their juice and the vegetable broth, and mix well.
Step 4
Season with salt and pepper.
Step 5
Increase the heat to high and bring the soup to a boil.
Step 6
Once it boils, reduce the heat to low and let the soup simmer for 20–25 minutes, stirring occasionally.
Step 7
Using an immersion blender (or transferring the soup to a countertop blender), puree the soup until smooth.
Step 8
Stir in the heavy cream and add more spices if needed.
Step 9
Heat a skillet over medium heat.
Step 10
Spread butter on one side of each slice of bread.
Step 11
On 2 slices of bread, place 2 pieces of cheese on the unbuttered side and top with the other 2 slices of bread to make two sandwiches, buttered on both sides.
Step 12
Place the sandwiches in the skillet and toast on both sides until the cheese melts and the bread is golden.
Step 13
Cut the sandwiches into cubes to make croutons for the soup.
Step 14
Serve the soup hot, garnished with cheese croutons.
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