Usuba
Tomato Soup with Cheese and Crispy Croutons
A rich tomato soup with a creamy texture and aromatic cheese croutons. This dish combines simplicity of preparation with exquisite taste — perfect for lunch or dinner.
- Total
- 30 min
- Standard serving
- 749.4 g
Ingredients
Total 11
Instructions
- 1
Step 1
Heat olive oil in a large pot over medium heat.
- 2
Step 2
Put the sliced onion and garlic in a pot and fry for 5–7 minutes until transparent.
- 3
Step 3
Add the tomatoes with juice and vegetable broth, mix thoroughly.
- 4
Step 4
Salt and pepper to taste.
- 5
Step 5
Increase the heat to high and bring the soup to a boil.
- 6
Step 6
After bringing to a boil, reduce heat to low and let the soup simmer for 20–25 minutes, stirring occasionally.
- 7
Step 7
Using an immersion blender, puree the soup until smooth. If using a stationary blender, transfer the soup into it before blending.
- 8
Step 8
Pour in the heavy cream, stir and add more spices if needed.
- 9
Step 9
Heat the pan over medium heat.
- 10
Step 10
Spread butter on one side of each slice of bread.
- 11
Step 11
Place 2 slices of cheese on the unbuttered side of 2 slices of bread and cover with 2 other slices of bread to make two sandwiches buttered on both sides.
- 12
Step 12
Place the sandwiches on the skillet and fry on both sides until the cheese melts and the bread turns golden brown.
- 13
Step 13
Cut the sandwiches into cubes to make croutons.
- 14
Step 14
Serve the soup hot, garnished with cheese croutons.
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