Cream of Tomato Soup with Grilled Cheese Croutons | ENTERTAINING WITH BETH - YouTube Entertaining With Beth

SUBSCRIBE FOR MORE RECIPES! http://bit.ly/BethsEntertaining CLICK HERE FOR MORE 15-MINS MEALS!: http://bit.ly/1fy1Z8M CLICK HERE FOR MORE VEGETARIAN DISHES: http://bit.ly/MDMM97 CLICK HERE FOR MORE HEALTHY MEALS: http://bit.ly/1ci9SPb LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA CLICK HERE FOR MORE INFO ON THE CUISINART HAND BLENDER: http://bit.ly/1b2iOVx CREAM OF TOMATO SOUP AND GRILLED CHEESE CROUTONS Serves 2-4 Ingredients 29 ounces (855 ML) of diced canned tomatoes 1 cup (240 ml) vegetable broth 1 tbsp (15 ml) tomato paste 1 tbsp (15 ml) olive oil 1 garlic clove, minced 1/2 tsp (2.5 ml) salt 1/4 tsp (1.25 ml) pepper 2 tbsp (30 ml) heavy cream 2 tbsp (30 ml) fresh basil, roughly chopped 2 pieces sourdough bread 1 tbsp (15 g) butter 2 pieces mozzarella cheese METHOD: In a large sauce pot combine the diced tomatoes and their juice, broth, tomato paste, olive oil, garlic, salt and pepper. Heat on a medium flame and simmer. Meanwhile, butter 1 side of both pieces of bread. Place one piece in a large skillet, butter side down. Place the cheese on top, and then the second piece of bread on top of that (butter side up). Grill the sandwich until golden brown and then flip and do the same to the other side. Remove from the heat and set aside on a cutting board. You want it to cool slightly. Then return to the soup, and with an immersion blender gently puree a bit. You can also do this in a counter top blender. Don't puree too much, since you want to reserve some of the chunky texture. Add the heavy cream. Heat for another minute. Cut the sandwich into ½ inch squares. Ladle the soup out into bowls, place a few of the grilled cheese croutons on top, and garnish with the fresh basil. Et voila dinner is ready!!

Cream of Tomato Soup with Grilled Cheese Croutons | ENTERTAINING WITH BETH - YouTube
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How-to & Style	Upload TimePublished on 30 Nov 2013