Print

Classic Tomato Soup + Pesto Grilled Cheese Croutons

This Classic Tomato Soup is rich, creamy, and reminiscent of the good ol' tomato soup we grew up on, but with wholesome ingredients!
Course Entree or Side, Lunch, Soup
Cuisine Comfort Food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Killing Thyme

Ingredients

Classic Tomato Soup

  • 2 TBSP Butter
  • 1 medium onion, finely chopped
  • 1 rib of celery, finely chopped
  • 3 garlic cloves, smashed
  • 3 14 oz cans of diced or crushed tomatoes, including juice
  • 1 cup vegetable broth
  • 2/3 cups heavy cream
  • 2-3 tsp sugar, to taste
  • 1/4 tsp dried oregano
  • 1/2 tsp kosher salt, more to taste if needed
  • Cracked black pepper, to taste
  • 1/4 tsp baking soda, to cut acidity

Pesto Grilled Cheese Croutons (based on two servings)

  • 2 slices bread, each buttered on one side
  • 2 TBSP pesto
  • mozzarella cheese however much of it you want!

Instructions

Classic Tomato Soup

  • In a stock pot or Dutch oven, melt the butter. Add the onion, celery, and smashed garlic. Simmer over moderate heat, stirring occasionally, until the onions are translucent—about 5 minutes.
  • Add the tomatoes as well as their juices, vegetable broth, heavy cream, sugar, oregano, salt, and pepper. Bring the soup to a rolling boil over high heat and break up the tomatoes with a spoon or spatula. Reduce the heat to medium-low and simmer for 10 minutes.
  • Carefully transfer the soup mixture to a powerful blender or food processor (you'll have to do this in batches), and blend until velvety smooth. Once all the soup is smooth, return it to its original stock pot. Taste and adjust seasoning. If you find the soup on the acidic side, bring it to a simmer, add the baking soda, and wait for it to foam and fizzle. Stir it, and let it simmer for about five minutes. Taste. You should have a smoother and much less acidic flavor now.

Pesto Grilled Cheese Croutons

  • Heat a cast iron or non-stick pan over moderate heat.
  • Slather one of the unbuttered sides of bread with pesto. Pile on the mozzarella, and close the sandwich with the other slice of bread, buttered side up. Carefully place on the heated pan and cook for 2-3 minutes, or until golden brown. Carefully flip, and again cook for 2-3 minutes or until golden brown and cheese has melted.
  • Remove from the pan and set on a cutting board. Allow it to cool for a few moments. Once cooled enough to handle, carefully cut the sandwich into cubes.
  • Spoon the soup into bowls, and garnish each bowl with the grilled cheese croutons.