Recipe of the MonthTomato Soup with Grilled Cheese Croutons
Tomato Soup with Grilled Cheese Croutons
The Superfood Swap Cookbook
Ingredients
Tomato Soup:
1 T extra virgin olive oil
1 onion, chopped
4 c baby spinach leaves
3 garlic cloves, minced
¼ t crushed red pepper flakes
4 tomatoes, finely chopped
1 - 28 oz can no-salt added crushed tomatoes
½ c chopped fresh basil
4 c low-sodium vegetable broth
Grilled Cheese Croutons:
4 slices whole grain bread, toasted
4 slices cheddar cheese
2 T balsamic vinegar, for serving
Instructions:
To make the soup, use a large pot, heat the oil over medium heat, add onion, spinach, garlic, and crushed red pepper and cook 3 minutes. Add the fresh tomatoes, canned tomatoes, and basil (save a few leaves for garnish) and cook 5 minutes more. Add the broth and bring to a boil. Cover, turn the heat down to maintain a simmer, and cook for about 15 minutes. Use an immersion blender to puree the soup to a semismooth consistency, being careful not to splash yourself with hot soup.
To make the croutons, preheat the broiler. Top each slice of toast with cheese and place them on a baking sheet. Broil for 4 minutes, or until the cheese is bubbling. Cut the toast into crouton-size pieces. Drizzle the soup with vinegar and top with the croutons and remaining basil. Makes 4 servings.
For more fresh recipes from our collections, go to: https://cookcfb.org/discover-local/community/recipes
2024 Recipe Collection is Still Available!
To receive a copy of the 2024 Recipe Collection Booklet, email: [email protected],
call 708-354-3276, or register from the MyIFB member center account.