Now that the holidays are over, many of us are looking for dishes that are quick, easy, and yet incredibly filling.
A combination that always pleases is homemade tomato soup and grilled cheese.
Is it because so many of us grew up with the dynamic duo at school lunchtime? Or maybe it’s just because crispy, melty cheese goes so well with a rich, tomato-packed soup. (Is there anything more dunky?)
This homemade take on the Campbell’s classic uses canned tomatoes, half-and-half adding a creamy, velvety finish. I always add a sprinkling of hot red pepper flakes for an extra kick, but feel free to omit if you’re not keen on spices.
Crunchy, homemade cheddar-covered croutons impart both a crunchy texture and a wonderful cheese flavor that takes you back to childhood. As is a traditional American cheese grilled cheese sandwich on white bread.
HOMEMADE TOMATO SOUP
For cheesy croutons
1 tablespoon olive oil
1 tbsp butter, melted
1 tablespoon Dijon or honey mustard
salt and pepper
4 cups diced day-old Italian bread
1/2 cup finely chopped or grated sharp cheddar cheese
For soup
1 tablespoon butter
1 tablespoon olive oil
1/2 small onion, finely chopped (about 1/3 cup)
1 garlic clove, chopped
2 28-ounce cans Italian plum tomatoes, shredded
1 cup chicken broth
Pinch red pepper flakes or more to taste
1 teaspoon celery salt
Pinch of oregano
1 1/2 cups half and half or light cream
1 teaspoon sugar or honey or more to taste
Grated parmesan cheese for garnish
Preheat the oven to 350 degrees and lightly grease a baking sheet.
Prepare croutons: In a large bowl, whisk together the oil, melted butter, and mustard, then season with a generous pinch of salt and pepper. Add bread cubes and toss. Stir in the grated cheese and mix.
Pour croutons onto prepared baking sheet and bake, turning occasionally, until browned and crispy, 15-20 minutes. Transfer to a plate or bowl and set aside.
While the croutons are baking, prepare the soup. In a large Dutch Oven or stockpot, melt the butter and oil over medium-high heat until sizzling.
Add the onion and cook until translucent, about 5 minutes. Add the garlic, stirring to combine, then add the mashed tomatoes and their juice, chicken broth, a pinch of red pepper flakes and oregano, celery salt, and a well-ground pepper or two.
Stir well to combine, bring to a boil, then reduce heat to low and simmer for 30 minutes, occasionally scraping the bottom of the saucepan and mashing the tomatoes with a potato masher or fork.
Stir in half and half or heavy cream and sugar. Using an immersion blender, puree the soup until smooth. Or, allow the soup to cool slightly, then puree in batches in a stand mixer (making sure to cover the top with a tea towel to avoid hot splatters).
Taste the soup and stir in sugar/honey along with more red pepper flakes and salt to taste. Reduce heat to medium until soup is warmed through, then transfer to preheated bowls. Top with cheesy croutons and a sprinkling of grated Parmesan and serve.
For 8-10 people.