We think you'll agree that today is a pretty good day for a lunch like this. The leaves are gently falling and there is a chill in the air. You can't go wrong with a healthy, warm up your tummy kind of soup like this. And the grilled cheese croutons brings it to the next level. When making the croutons, try not to eat them all before topping the soup. 😉
30 mins
Serves 4
Ingredients:
1 med onion, sliced
2 garlic cloves crushed
3 cans of 400 ml San Marzano tomatoes
3 sprigs fresh thyme and sage
1/2 tbsp red pepper flakes
Salt to taste
1/2 cup veggie stock (or chicken if you aren't vegetarian)
150 ml coconut milk or 18% table cream
Grilled Cheese croutons:
8 slices white bread
2 tbsp salted butter
1/2 block of aged cheddar such as Monteforte Dairy
Directions:
In a heavy bottomed pot, sauté onion and garlic until softened. Add tomatoes, herbs, salt and pepper. Heat through and then let simmer 20 mins.
Transfer tomatoes to blender and purée until smooth. Return to pot and add cream and stock until desired consistency is reached. Keep soup on simmer.
Meanwhile, make 4 grilled cheese sandwiches in a heated pan. Butter outside of bread, top with sliced cheese, add the other side of bread and fry until golden, flipping halfway through. Cut sandwiches into small bite sized pieces while trying not to eat any.
Serve soup in 4 bowls, topped with cubed grilled cheese croutons.
Happy cooking xx2DA
