Soupe à la tomate facile avec croûtons de grilled cheese

Ingrédients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, coarsely chopped
• 1 heaping teaspoon minced garlic
• 4 cups chicken or vegetable stock (I used chicken)
• 1 (28 ounce) can whole tomatoes
• 1 teaspoon dried basil
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 4 slices good-quality sour dough bread
• 1-2 tablespoons butter
• 4 ounces sliced sharp cheddar cheese

Préparation

1. 1

   --- For the soup ---

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook on medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook one more minute.

3. 3

   Stir in the stock, tomatoes, 2 teaspoons salt, 1 teaspoon pepper, and 1 teaspoon basil. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

4. 4

   Remove the soup from the heat. Transfer the soup, in batches if necessary, to a blender and blend until smooth (or use an immersion blender). Return soup to the pot.

5. 5

   --- For the grilled cheese croutons ---

6. 6

   Preheat a skillet over medium heat.

7. 7

   Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1-2 slices of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slices of cheese.

8. 8

   Cut the grilled cheese sandwiches into 1-inch cubes and serve in the bowls of soup. Enjoy!