Tomato Soup and Grilled Cheese Toasts

Tomato Soup and Grilled Cheese Toasts

Adapted from Keys To The Kitchen cookbook

Tomato Soup and Grilled Cheese Toasts | http://saltandwind.com This Tomato Soup and Grilled Cheese Toasts recipe is like a hand-me-down, family blanket – old school but the ultimate in comfort. I pul...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
25 minutes
Total Time
45 minutes
Yield
5 cups
Servings
2 to 4
Tomato Soup and Grilled Cheese Toasts | http://saltandwind.com
Skill
Beginner
Course
Lunch
Cuisine
American
Ingredients
11
Hands-On Time
25 minutes
Total Time
45 minutes
Yield
5 cups
Servings
2 to 4
Tomato Soup and Grilled Cheese Toasts | http://saltandwind.com

This Tomato Soup and Grilled Cheese Toasts recipe is like a hand-me-down, family blanket – old school but the ultimate in comfort. I pulled this Tomato Soup recipe out of Keys To The Kitchen to share it with you because it’s a total gem but also a bit unexpected, as in it combines tomatoes, orange juice, and cinnamon for this comforting yet new take on Tomato Soup. Sure,the cinnamon and orange juice could be optional but it’s one of the most popular recipes from my book for a reason so give it a go at least once. Who knows? It just might become your comfort blanket of soups!

Ingredients

  • 4 tablespoons unsalted butter

    (1/2 stick)

  • 1 medium red onion

    finely chopped

  • 2 teaspoons kosher salt
  • 4 garlic cloves

    finely chopped

  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon ground cinnamon

    (optional)

  • 1 (28 ounce) can diced tomatoes with juice
  • 1 cup freshly-squeezed orange juice
  • 1 teaspoon sherry vinegar
  • 8 (1-inch) thick sliced country bread
  • 6 ounces Gruyere, aged Cheddar, or aged Gouda

    sliced paper thin

Instructions

Melt butter in a medium saucepan over medium-high heat. When foaming subsides, add onion and salt and cook until softened and translucent, about 5 minutes. Stir in garlic, thyme, and cinnamon and cook until fragrant, about 30 seconds. Add tomatoes and juices, 1 cup water, and orange juice, and bring to a boil.

Reduce heat to medium low, cook, stirring occasionally, until flavors are melded and slightly reduced, about 20 to 25 minutes. Process in a food processor in batches until smooth and aerated, about 2 minutes per batch. Return puree to the saucepan and place over medium-low heat. Add sherry and cook for 2 to 3 minutes or until heated through. Taste and adjust seasoning, as desired.

Meanwhile, set oven to broil and arrange rack in the top. Alternatively, use a toaster oven. Toast one side of the bread for 30 seconds –to 1 minute, then remove from the oven and flip over. Top each bread slice with 2 cheese slices and broil until cheese is melted and bubbly, about 1 minute. Ladle the soup into bowls, and serve with 2 cheese croutons for each serving.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/158-tomato-soup-and-grilled-cheese-toasts-recipe

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