To make the Grilled Cheese Croutons, make a grilled cheese like you normally would  (no crust), and press the sandwiches using either a panini press or just a heavy pot on top of the sandwiches while cooking.  You want them to get crispy.   Let the sandwiches cool for a couple of minutes, and then cut into squares.

 

Tomato Soup

serves 6

 

2 large (28 ounce) cans whole tomatoes (I like San Marzano packed with basil)

4 cups chicken broth

1 large bunch fresh basil

1/2 tablespoon salt

1 teaspoon black pepper

1/2  cup heavy cream

additional salt and pepper to taste

 

 

Add tomatoes, chicken broth, basil, salt, and pepper to a large pot and simmer over medium high heat for 20 minutes to combine the flavors and reduce the liquid.   After 20 minutes, puree with a hand mixer right in the pot.  Alternately, you can puree in batches in the food processor.

 

Add the cream, and bring to a simmer. Taste for salt and pepper.  Top with Grilled Cheese Croutons and serve.

 


Tomato Soup with Grilled Cheese Croutons