Creamy Tomato Soup with Grilled Cheese “Croutons”

• Vegetarian

• Produce

  • 1 Bay leaf
  • 3 Garlic cloves
  • 1 Onion
  • 1 tbsp Parsley, fresh leaves
  • 2 (28-ounce cans Tomatoes, whole

• Canned Goods

  • 3/4 cup Vegetable broth, low-sodium

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 4 slices Wheat bread

• Dairy

  • 2 tbsp Butter, unsalted
  • 4 oz Cheddar cheese, sharp
  • 1/2 cup Heavy cream

Found on damndelicious.net

Description

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
• 1 tablespoon olive oil
• 4 slices wheat bread
• 2 tablespoons unsalted butter, softened
• 4 ounces shredded sharp cheddar cheese

Directions

• 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 pleace 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.
• 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.
• Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
• Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
• Serve immediately with “croutons”, garnished with parsley.