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Tomato Basil Soup with Grilled Cheese Croutons

Tomato Basil Soup with Grilled Cheese Croutons

What are your plans for the weekend?  My #weekend goals include #writing #cooking #repeat (hashtag necessary), including this gem of a recipe!!  It’s currently 24 degrees F outside ~ how about a little Tomato Basil Soup to warm you up ~ top this soup off with some Grilled Cheese Croutons and we have ourselves a delicious meal…my favorite part of this recipe is knowing this soup is made from fresh tomatoes and doesn’t have a bunch of who-knows-what preservatives.  I hope you enjoy this dish as much as I do.

Ingredients

2 ½ Pounds Ripe Tomatoes (about 6 large tomatoes)

1 Tbsp Olive Oil

1 ½ Cups Onion, chopped

2 Garlic Cloves, minced

2 Cups Chicken Stock, unsalted

½ tsp Salt

¼ tsp Freshly Ground Black Pepper

2 Ounces Cream Cheese

¾ Cup Fresh Basil, coarsely chopped

4 1-Ounce Slices Whole-Wheat Bread

Cooking Spray

1.5 Ounces Cheddar Cheese, shredded (about 1/3 cup)

FIRST Place oven rack on top third of oven; place broiler on high

SECOND Halve Tomatoes crosswise and place them cut side down, on a foil lined baking sheet

THIRD Broil Tomatoes 5 minutes or until skins are slightly blackened; remove and discard skins (discard foil also)

FOURTH Heat Olive Oil in a large saucepan over medium-high heat

FIFTH Add Onion, sauté 3 minutes

SIXTH Add Garlic, sauté 1 minute more

SEVENTH Stir in Tomatoes; cook 2 minutes

EIGHTH Add Chicken Stock, Salt and Pepper and bring to a boil

NINETH Stir in Cream Cheese and Basil

TENTH Place tomato mixture into a blender (be careful, it’s hot) ~ remove center piece of blender lid to allow steam to escape

ELEVENTH Replace the lid (so you don’t make a massive mess) and secure it on the blender ~ blend until smooth

TWELVTH Divide soup evenly among 4 bowls

THIRTEENTH Line baking sheet with new foil

FOURTEENTH Cut off the crust of each bread slice and coat one side of each bread slice with cooking spray

FIFTEENTH Turn over and top two of the slices with cheese and the remaining bread, to make two grilled cheese sandwiches

SIXTEENTH Place sandwiches on pan and broil for 30 seconds on each side or until toasted

SEVENTEENTH Cut each sandwich into 6 pieces to make croutons ~ top servings evenly

Serves 4 (obviously, since you divided the soup evenly among 4 bowls, just saying)

If you need more than 4 bowls of soup, double the recipe for 8 servings (using your awesome math skills, multiply each ingredient by 2 ( x2)

This recipe was torn out of a magazine back in 2016 (because I do that a lot and add it to my awesome recipe collection), Cooking Light, June 2016, Page 46

Photo by Sara Dubler on Unsplash

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