Tomato Soup with Cheese Croutons

 

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• Cooking and Prep: 1.5 h
• Serves: 8
• Contains:

Try this recipe for rich dairy tomato soup from scratch – not a can in sight.

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Ingredients (15)

Soup

• 2 tablespoons butter

• 4 tablespoons Gefen Olive Oil

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  Gefen Olive Oil

• 2 onions, diced

• 2 garlic cloves, finely chopped

• 10 ripe tomatoes, peeled

• 1 cup boiling water

• 1 cup milk

• 2 thyme branches (optional)

• 1 cup heavy cream

• 3/4 teaspoon salt

• 1/4 teaspoon black pepper

• 2 teaspoons sugar

For Serving

• 2 long rolls or baguettes

• mozzarella or yellow cheese, cubed

• basil leaves

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Start Cooking

Prepare the Soup

1. Heat butter and olive oil in large saucepan. Add onion and garlic, and sauté until golden brown.

2. Grate tomatoes with a hand grater. Add grated tomatoes, thyme, water and milk to the pot and cook for one hour.

3. Cool slightly and blend using an immersion blender.

4. Add heavy cream, salt, pepper, and sugar. Feel free to add water or milk to achieve the desired consistency.

Prepare the Cheese Croutons

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Slice rolls or baguettes into half-inch (one-centimeter) slices. Top each slice with a cube of cheese and bake in the oven for a few minutes, until the cheese is melted and golden.

3. Serve on top of soup and garnish with basil leaves.