Ingredients
Equipment
Method
Tomato Soup
- In Dutch oven or stock pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add leeks and cook for 2 to 3 minutes or until softened.
- Stir in garlic and cook for 30 seconds or until fragrant.
- Add tomatoes, any accumulated juice and salt and pepper, stir well. Cover pan and cook for 5 minutes or until tomatoes release their juice.
- Stir in bread cubes and brown sugar. Cover and simmer for 5 minutes or until bread breaks down.
- Transfer mixture to a blender. Add remaining 1 tablespoon of olive. Process on high speed for 2 minutes or until soup is smooth.
- Return soup to pot. Stir in ½ to 1 cup of chicken stock to desired consistency. Bring to a simmer.
- Adjust seasoning with salt and pepper. Add baking soda if you prefer a sweeter tasting soup.
- Ladel soup into bowls and place a grilled cheese bun on top.
- Garnish with additional fresh herbs.
Herb Butter Grilled Cheese Buns
- Using a fork, mash the butter, herbs and salt together until well mixed.
- Spread butter around edge of buns and over the cut sides.
- Press cheese onto all buttered surfaces to coat.
- Heat a non-stick skillet over medium heat.
- Place buns, cheese side down in skillet. Grill 3 to 4 minutes or until cheese is melted and golden brown. Flip and toast other side for 1 minute.
- Using a spatula transfer to top of soup or cut into quarters and serve on the side for dipping.
Video
Notes
1 (28 oz) can of San Marzano whole peeled plum tomatoes can substitute for fresh. Crush them with a potato masher after adding whole can to the pot.
Serving ideas: Drizzle the soup with a bit of olive oil or cream before adding the grilled cheese top.
