There's nothing quite like a cozy rainy day spent indoors. The pitter-patter of rain against the windowpane creates the perfect ambiance for a comforting, delicious meal. Forget takeout; today, we're diving into homemade happiness with a recipe that's both easy and incredibly satisfying: Creamy Tomato Soup with Grilled Cheese Croutons! This elevated classic combines the warmth of a classic tomato soup with the playful crunch of gourmet grilled cheese croutons—the ultimate rainy day dinner. It's a quick dinner idea perfect for busy weeknights and a fantastic example of delicious dishes easily made at home.
Ingredients:
For the Creamy Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 15 ounces canned tomato sauce
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream or coconut cream (for a vegan option)
- Salt and freshly ground black pepper to taste
For the Grilled Cheese Croutons:
- 4 slices of your favorite bread (sourdough or country bread work well)
- 2 tablespoons butter, softened
- 1/4 cup shredded cheddar cheese
Instructions:
Making the Creamy Tomato Soup:
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, and red pepper flakes (if using) to the pot. Bring the mixture to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
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Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Return the soup to the pot.
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Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through gently; do not boil.
Making the Grilled Cheese Croutons:
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Spread softened butter on one side of each bread slice.
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Place two slices of bread, butter-side down, in a skillet over medium heat. Sprinkle half of the cheddar cheese over each slice.
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Top with the remaining bread slices, butter-side up. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly.
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Remove from the skillet and let cool slightly. Cut into bite-sized cubes to create the croutons.
Serving:
Ladle the creamy tomato soup into bowls and top generously with the grilled cheese croutons. Enjoy this healthy meal on a rainy afternoon!
Tips and Variations:
- For a smoother soup, strain the soup through a fine-mesh sieve after blending.
- Add a splash of balsamic vinegar for a touch of acidity.
- Feel free to experiment with different cheeses for the grilled cheese croutons. Gruyere, mozzarella, or a blend of cheeses would all be delicious.
- Roast the vegetables before adding them to the soup for a deeper flavor.
- Make it a complete meal by adding a side salad.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Fat: 18-22g
- Protein: 10-12g
- Carbohydrates: 30-35g
This easy recipe is perfect for a comforting and delicious rainy-day meal. The combination of creamy tomato soup and crunchy grilled cheese croutons is a match made in culinary heaven. Enjoy this homemade masterpiece! This simple recipe is a perfect example of best recipes for quick weeknight dinners, offering a healthy and satisfying meal without sacrificing flavor. It is also a great choice for easy recipes that even beginner cooks can master.