How to Make Creamy Tomato Soup with Grilled Cheese CROUTONS! | SO SIMPLE!

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Creamy tomato soup is so easy to make. By roasting the tomatoes in the oven and sauteing the carrots and onions in butter in the heavy bottom pot, you are intensifying the flavors in this dish. With the addition of basil and oregano, you’ve got yourself the best meal on the plant! Oh wait, it gets better. The Croutons! Who doesn’t love a grilled cheese sandwich. Well, amp it up and make grilled cheese croutons.

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Roasted Tomato Soup with Grill Cheese Sandwich Croutons
Serves 4

Ingredients for Soup:

3 pounds tomatoes
2 tablespoons butter
1 onion, chopped
2 carrots. chopped
1 cup vegetable stock
½ teaspoon basil, chopped
½ teaspoon oregano, chopped
1/3 cup heavy cream
Salt and pepper to taste

Grilled Cheese Croutons:

4 ½ -inch slices of sourdough bread
4 tablespoons unsalted butter, melted
4 ounces cheddar cheese, grated

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hey everybody I’m Stacy ly today we are making roasted tomato soup with grilled cheese croutons I don’t think anything could be better than a grilled cheese sandwich [Music] cron they two Southern favorites at its best you’ve got the soup which is the perfect Comfort meal and then the croutons the grilled cheese croutons which I mean you got to have that Crunch and anything with cheese in it is just going to be great so here we go the first thing that I’ve done is cut up the tomatoes and these are fresh fresh out of the garden and a couple of tips about tomatoes this soup is much better with roasted tomatoes rather than canned tomatoes you can use canned tomatoes especially if they were fresh out of the garden and you canned them during the year I do it all the time but roasting them oh my gosh it makes it so much better the aromatics that are going into this soup are one onion um two carrots and a little bit of um herbs so you’ve got your basil and your oregano and so I’m just going to pull the leaves off of the oregano as some people say um and just chop that up really fine and it’s all going to be um chopped together in a food processor uh or you can always use an immersion blender so there’s a lot of shortcuts that you can take when you’re making this tomato soup I’m showing you to me the absolute tastiest way to do it but if you’re in a hurry you can use canned tomatoes you can use these fresh herbs and just just throw them in the food processor and and let it go or um you know or just not even use the herbs at all um so it’s really you know it’s up to you you could also just roast everything in the oven so there’s a whole lot of ways that you can make this taste amazing and it’s going to be good any time you’re using fresh ingredients it’s going to be great now in the end I’m going to want to garnish with a little bit of Basil so I’m going to go ahead and get and show you how to do that and get that ready while I’m I’m chopping it now but you just roll this up like a cigar even though people always say that and I’ve never made a cigar but you just roll it up and then you cut across and you get these beautiful long um wedges of of beautiful pieces of basil and it does make everything looks so pretty okay I’m just going to go ahead and put the basil in there hole because it doesn’t really matter I’m going to be like I said you know whizzing it up in the food processor so I’m going to go ahead and take that over here and I’m going to sauté the carrots and the onions in the butter and then we’re going to add all the rest of the ingredients one onion dice two carrots diced one cup of chicken stock okay just going to cook all of this until soft all right I just got these out of the oven and let them cool for a minute or two and I’m going to pull the skin right off of the top and into the soup they are going to go and then we are going to make the croutons so all of this can go to the chicken so nothing is wasted all right here we go let’s add this to the onion mixture all right just going to put all the tomatoes into the pots and along with all of the herbs okay and save some back for garnish and I’m going to go ahead and let that boil down a little bit or actually I’m just going to simmer it and let it reduce a little bit more if it seems like it needs a little bit more stock or put a little bit more stock or water will be fine too and then we’re going to check for seasonings in a bit okay now for the croutons so these are going to be pretty much the same as I would make a grilled cheese sandwich but I’m not going to put the mayonnaise that I would normally put on this um sandwich I’m just going to leave it bare and I use sourdough bread today I’m not I have white bread that I got from the store because I just wanted to make it just like my grandmother used to make it which she would make them for me every Sunday and really anytime I went over there I would want that and a big bowl of vegetable soup with beef in it but she didn’t make it with the cheddar cheese she made it with American cheese so today I am going to put American cheese in one of these sandwiches and I like to have two slices I don’t remember if she used one or two with me but whatever it was it was absolutely perfect she loved butter so we’re going to be putting butter on the outside of our cheese sandwiches and then we’re going to take them over to The Griddle and we’re going to griddle them so I have melted the butter I’m going to put a little bit more cheese in there we want these to get really really nice and crunchy on the outside really crisp so I’m going to do them low really low heat after I get the pan hot I’m going to do very very low heat and so that the outside gets done and the inside is nice and um melted okay so I’m just going to load on the butter on the outside of these and we’re going to be putting them into a dry very dry hot smoking pan now to make a really really good grilled cheese sandwich I have butter all on the outside and we’re just going to we want it to be super crusty on the outside so you could even put a little bit of cheese on the outside of this bread if you wanted to and get it just caramelized on the bottom of this but I’m not going to do it I’m going to just be traditional today and put this right on the top now I have it on high heat right now but I’m going to put it I’m going to lower it because I want to make sure the outside does not get burned and the inside gets melted really good and melted and the outside has enough time to really get very very crusty cuz we’re using these as croutons so it’s crucial that it gets crusty so I’m going to turn down the heat I’m going to put something really heavy on the top so that that um cheese will get good and melted that’s another way to do that and I want the marks from The Griddle pan to get onto the sandwich I want to see it I want it really really crusty all the way through that bread all right so I did add a little bit more water to this and just a tad of salt and you can if it’s not acidic enough for you or it just doesn’t have the flavor you want you can squeeze a lemon in it and it’ll make all the difference in the world so I’m just going to Ladle this soup into a food processor or a blender or if you wanted to use an immersion blender you can do that as well and so I really like using a blender just because you’re going to get so much more smooth of a soup and I really want this to be super smooth in the end we’re going to add a little heavy whipping cream to it you could add it here in the blender if you wanted to but I really like to have that streak of white going through my um my soup I think it looks good and to me when food looks good it tastes good okay so now I’ve got it all in here and you can do double obviously um I this would just feed me and one other person so I’m going to be making more than this a little bit later but you could do double and triple and do it in batches I’m going to pour it back into my pot and we’re going to keep simmering it afterwards all right here we go bending it up okay I’m going to check this out yep that looks really really good that looks fantastic it’s just the right texture um you could make it a little looser if you want to do that but I’m thinking that that looks pretty good so I’m going to give it a little taste it’s like really hot but I’m going to try it anyway all right okay this mine’s going to need a little bit of salt not much otherwise it tastes really really delicious so back in the pot it goes if you wanted to eat it at this point obviously you could do that but um I’m going to finish my sandwiches so I am going to go and just put this on simmer and if you want to add more liquid you can still do that so I’ve got the grilled cheese sandwiches cooling on a cooling rack it is imperative that if you’re not eating right away that you put them on a cooling rack because if not they’re going to get soggy on the bottom and you want crunchy croutons in your soup no doubt okay so I’m going to cut these up into squares and first I want to remind you to please subscribe to this channel to get more videos like this and you’ll get notified um whenever I put a video up please like this post I would just love it if you would do that and thank you for being here today so I’m just going to cut these into small squares small large whatever you want to do and you’re just going to put them in to your soup as soon as you ladle it up this one let’s see is my cheddar cheese I believe and I am interested to see how the American cheese cuz I usually do all cheddar and I want to see how this turns out so I’m just going to cut these up and you can see how crunchy they are and you can you can see that they got caramelized like you can see that um that beautiful caramelization um beautiful caramelization on the uh of the cheese on the outside of that these look amazing like look at that does that just look great I just you know it’s just maybe nostalgic for me um you know since my granny made me this kind and it would just you know pull apart you could put mozzarella or pepper jack cheese or whatever your favorite cheese is all right you’re just going to Ladle the soup into your bowl and this is such a beautiful brunch idea too and you’re going to put a little bit of cream over it and as I said before you can put the cream in it you know there but I just like making little streaks in here and making it really pretty and then I’m going to put the croutons on and I am going to do this kind of cheese today so I am loving this put as many of the croutons on here as you like on your to your tomato soup and just make it however you want it so I’m just add more because I just love these croutons okay so I’m going to take a really big bite of this and see how it is with my grandmother’s grilled cheese sandwich I’m loving it I like it just as well as the cheddar and I like pepperjack too and and all of the other things but this is just nostalgic to for me and I just absolutely love it if you liked this recipe I do want you to go try it let me know in the comments what you think and please subscribe to my channel and and like this video thanks a lot I’m glad you were here and if you don’t have my book check out love language of the South see you later [Music]