February 13th: Tomato Soup with Grilled Cheese Croutons

Greg was super looking forward to this recipe, and both he and Sadie loved it. Of course they did; it was spicy! Olivia and I weren't big fans, so I had to break the news to Greg that I wouldn't be making it again. Oh, the disappointment. From February 2014's Chatelaine: Tomato Soup with Grilled Cheese Croutons. The original recipe called white bread for the croutons; I picked up a loaf of fresh sourdough on Monday, which was sufficiently dried by Thursday that it made perfect little grilled cheese croutons that held together in the soup, softening up without becoming mushy. I recommend that.

Tomato Soup with Grilled Cheese Croutons

2 tbsp unsalted butter
1 large onion, chopped
1 large garlic clove, minced
2 small carrots, peeled and chopped
2 small celery stalks, chopped
1 small red pepper, chopped
2 tbsp tomato paste
1 tbsp lime juice
1/2 tsp granulated sugar
1/2 tsp salt
1/8 tsp cayenne pepper
freshly ground black pepper
3 cups low-sodium chicken broth
796-mL can whole tomatoes
2 tbsp unsalted butter, at room temperature
4 slices day-old sourdough bread
several slices cheddar cheese, enough to cover bread

Melt 2 tbsp butter in a large saucepan over medium. Add onion and garlic. Cook until onion is soft, 4 to 5 min. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne. Season with fresh pepper. Cook until vegetables begin to soften, stirring occasionally, 4 to 5 min. Add broth and tomatoes with juices. Break up tomatoes a bit with sharp knife or wooden spoon. Bring to a boil, then reduce heat to low. Simmer until vegetables are tender, 20 min.

Puree in 2 batches in a blender until smooth.* Return to clean saucepan set over low to keep warm.

Spread 2 tbsp butter on both sides of each bread slice.** Heat a large frying pan over medium and lay 2 slices in pan. Top each with sliced cheese, then remaining bread. Cook, flipping halfway, until cheese is melted and bread is golden, 4 min. Remove from pan and let cool slightly. Cut into 1/2-in. cubes.

Ladle soup into bowls and top with grilled cheese croutons.


Makes 6 servings.***

*I puree my soup with the lid on but the centre of the lid out. I cover the hole with a folded up dish towel. This allows the steam to escape so the top of your blender doesn't go flying off.
**Oops! I missed this, and only buttered the outside of my bread. I wonder what difference it makes?
***Original says 10 servings. I say not.