grilled cheese croutons...

I found this photo on pinterest today and I am now determined to make these adorable grilled cheese croutons tonight {not for soup, just to enjoy solo!}

Here is a recipe for American Tomato Soup and Grilled Cheese Croutons from Cat Cora...

American Tomato Soup with Grilled Cheese Croutons

  • 1 tablespoon canola oil 
  • 1 large onion, chopped 
  • 4 garlic cloves, chopped 
  • 1 small fresh jalapeño pepper, stemmed, seeded and minced 
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1 28-ounce can whole peeled tomatoes, drained 
  • 1 quart store-bought low-sodium stock 
  • 1/2 cup light sour cream, plus 2 tablespoons, for garnish 
  • 2 tablespoons fresh lime juice 
  • 2 tablespoons chopped fresh cilantro, for garnish 

Grilled cheese croutons
  • 2 tablespoons unsalted butter, softened 
  • 4 slices white bread or potato bread 
  • 4 ounces sharp white cheddar, cut into slices 

Preparation Heat the oil in a large saucepan over medium heat; add the onion, garlic, jalapeño, salt and pepper and cook, stirring, until translucent, about 10 minutes. Add the tomatoes and stock and bring to a simmer. Simmer until the tomatoes are soft, 15 to 20 minutes. Whisk in the sour cream and the lime juice and turn off the heat. Blend the soup until smooth with an immersion blender or a regular blender (if using a regular blender, wait for the soup to cool a bit, then hold the blender lid on with a kitchen towel while you puree). Return the soup to the heat on low; don’t let the soup boil, or it will curdle. For the croutons Heat a large skillet over medium-high heat. Butter 2 of the bread slices on one side and place 1 slice in the pan, buttered side down. Add enough slices of cheese to cover the bread evenly, then top with the second slice of bread, buttered side up. Brown until golden, 2 to 3 minutes, then flip over to brown the other side. Remove the sandwich from the pan and let it cool. Repeat with the remaining 2 bread slices and the cheese. Cut the cheese sandwiches into quarters and cut each quarter into quarters again to make cubes 1- to 2-inches wide. Pile all the croutons onto a serving platter. Ladle the soup into serving bowls and garnish each bowl with a dollop of sour cream and sprinkle with chopped cilantro. Set the platter of croutons where everyone can reach.



Katie said...

Delicious! With fall quickly approaching, my mind has been frequently turning to tomato soup!


Post a Comment

I love that you all took the time to visit my site & I especially love hearing all about it! Make sure to leave the link to your blog, I would love to check it out!

xo, meesch