Grilled Cheese Croutons with Tomato Soup

Friday, November 2, 2012


  • 1 tablespoon butter, room temperature
  • 2 slices bread, day old
  • 3 ounces cheese, grated/shredded, room temperature
Roasted Tomato Soup:
  • 2 pounds tomatoes, cut in wedges
  • 1 red pepper, cut in half and seeded
  • 1 onion, sliced into rings
  • 4 cloves garlic, whole and unpeeled
  • olive oil
  • salt and pepper to taste
  • ¼ teaspoon smoked paprika
  • 1 teaspoon oregano
  • 2 cups vegetable broth or chicken broth or chicken stock
  • 1/4 cup heavy cream, optional


  1. Heat a pan over medium heat.
  2. Completely butter one side of each slice of bread.
  3. Place one slice of bread in the pan, buttered side down, sprinkle on the cheese and top with the remaining slice of bread, buttered side up.
  4. Turn the heat down a notch and cook until golden brown, about 2-4 minutes.
  5. Flip and cook until golden brown on the other side, about 2-4 minutes.
  6. Cut the edges from the grilled cheese, cut int 1 inch squares and use to garnish your favourite soup.

Roasted Tomato Soup:

  1. Place the tomatoes, red pepper, onions and garlic on a baking pan with the cut sides up.
  2. Drizzle a bit of olive oil over everything and season with salt and pepper.
  3. Roast in a 375F preheated oven for 45 minutes.
  4. Place everything but the cream into a sauce pan and simmer for 15 minutes.
  5. Puree with a hand blender to desired consistency and mix in the cream.

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