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Creamy Tomato Soup with Broiled Cheese Croutons
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Ingredients
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2 28 ounce cans of petite diced tomatoes
1 yellow onion, chopped
3 garlic cloves, minced
2 cups vegetable stock
1 Tbsp. olive oil
1 cup half and half
1 cup grated sharp white cheddar cheese plus 1/2 cup for sprinkling
salt and pepper to taste
1 loaf crusty french ead, cut into 1/2 inch slices
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Directions
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Preheat your oiler to low. Add olive oil to a large pot over medium heat. Add the onion and cook until tender, three to four minutes. Add in garlic and cook one minute until fragrant. Add in tomatoes, juice and all, and vegetable stock. Stir well. Turn the heat to medium low and put a lid on the pot. Simmer for ten minutes. Add in cheese and half and half and stir well. Use a blender to puree the soup in three batches until smooth. Pour the finished soup into bowls or cups for serving but be sure they are oven safe. Place one slice of ead on top of each bowl then sprinkle cheddar on top to coat. Place the cups in the oven for 3 to 5 minutes until cheese has melted on top. Serve immediately. Makes 6 to 8 servings.
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