Tomato Soup with Grilled Cheese Croutons Makes 10 Servings
from Chatelaine February 2014 Prep: 25 min Total: 1 hour
Perfect for a snowy Saturday at home but special enough for company, it's the best thing to happen to soup since...sandwiches!
Ingredients: For 8 Batches:
2 tbsp butter 16 Tbsp (1 Cup)
1 large onion, chopped 8 large onions
1 large garlic clove, minced 1 head garlic
2 small carrots, peeled and chopped 16 small carrots
2 small celery stalks, chopped 16 small (2 pkg?)
1 small, red bell pepper, chopped 8 small
2 tbsp tomato paste 16 tbsp
1 tbsp lime juice 8 tbsp
1/2 tsp granulated sugar 4 tsp
1/2 tsp salt 4 tsp
1/8 tsp cayenne pepper 1 tsp
3 cups low-sodium chicken broth 24 cups (6-1L boxes)3 cups
796-mL can diced tomatoes 8 cans @ 796 mL8
2 tbsp unsalted butter, at room temperature 16 tbsp (1 cup)
4 slices white bread 24 slices (2 loaves?)
2 square slices cheddar cheese 16 slices (I pkg?)
Instructions:
1. MELT 2 tbsp butter in a large saucepan over medium. Add onion and garlic. Cook until onion is soft, 4 to 5 min. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne. Season with fresh pepper. Cook until vegetables begin to soften, stirring occasionally, 4 to 5 min. Add broth and diced tomatoes and juices. Bring to a boil, then reduce heat to low. Simmer until vegetables are tender, 20 min.
2. PURÉE in 2 batches in a blender until smooth. Return to saucepan set over low to keep warm. (Or use an immersion hand blender in your pot.)
3. SPREAD 2 tbsp butter on both sides of each bread slice. Heat a large frying pan over medium and lay 2 slices in pan. Top each with 1 slice of cheese, then remaining bread. Cook, flipping halfway, until cheese is melted and bread is golden, 4 min. Remove from pan and let cool slightly. Cut into 1/2-in. cubes.
4. LADLE soup into bowls and top with grilled cheese croutons.