Creamy Tomato Soup with Garlic Gruyere Grilled Cheese Croutons
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
5 garlic cloves, chopped
2 28 ounce cans peeled tomatoes
1 cup chicken stock
1 Parmesan rind or 2 tablespoons grated parmesan
2/3 cup heavy cream
2 tablespoons sugar
1/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon Worcestershire sauce
1 sprig of fresh basil (about 4 leaves)
Salt and freshly ground pepper
The grilled cheese croutons
6 slices sourdough bread
8 ounces shredded gruyere
Room temperature butter
Fresh cracked pepper
Place the butter in a large saucepan on medium. Once almost melted add that olive oil. Add the onion and cook bout 3-4 minutes or until almost flaccid. Add the garlic and cook another 2 minutes, stirring every once in a while.
Hit it with some salt and pepper.
Add them tomatoes, that cream, that chicken stock, sugar, crushed red pepp, regano and the Worchestershireererere sauce.
Bring the soup to a boil while beatin up the tomatoes a bit with a spoon. Reduce to medium low and simmer 10 minutes.
Pluck out the basil branch and parmesan rind and transfer to a blender. Puree until smooth AF.
Return the soup to a clean pot and place on low.
Heat a large skillet to medium.
Place two slices of sourdough on a cutting board.
Butter each slice then sprankle each buttered side lightly with garlic powder. Add a handful of gruyere to one side then close sammy. Butter the top of the sando then sprankle with fresh cracked pepper.
Place sando butter/pepper side down in skillet and butter and pepper the top side. Cook until all delicious and golden brown (about 4-5 mins) flip and repeat. Remove sandwich from skillet and place on cutting board once that delicious melty cheese starts oozing out the side. Cut into 1/2 inch squares.
Ladle soup into a bowl and top with a few of the grilled cheese croutons. Treat yo self.