Toms Tasty Tomato Soup With Brown Butter Croutons Recipes

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TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY

Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.

Provided by Tasty

Categories     Dinner

Time 45m

Yield 6 servings

Number Of Ingredients 16



Tomato Soup With Grilled Cheese Croutons Recipe by Tasty image

Steps:

  • Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
  • Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
  • Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
  • Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
  • Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
  • Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
  • Serve the tomato soup topped with the grilled cheese croutons.
  • Enjoy!

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, diced
3 garlic cloves, minceds
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 teaspoon sugar
28 oz 1 can of whole peeled tomatoes
3 cups vegetable stock
1 large sprig of fresh basil
1 cup heavy cream
4 slices of bread
unsalted butter, room temperature
sliced cheddar cheese

HOMEMADE TOM YUM SOUP

This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

Provided by Nader

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 50m

Yield 6

Number Of Ingredients 12



Homemade Tom Yum Soup image

Steps:

  • Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
  • Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
  • Ladle soup into bowls and top with mushroom slices and green onions.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g

4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4 limes, juiced with pulp
4 Thai chile peppers, quartered
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 ½ tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6 baby bella mushrooms, sliced
2 green onions, thinly sliced

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