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Creamy Tomato Soup with Grilled Cheese Croutons
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| 2 grilled cheese sandwiches with cheddar | |
| 2 tbsp | olive oil |
| 1 | onion, diced |
| 3 cloves | garlic, minced |
| 1/4 tsp | red pepper flakes |
| 1 | bay leaf |
| 2 28oz cans | whole tomatoes |
| 1/2 cup | heavy cream |
| 1 tbsp | brown sugar |
| 3/4 cup | vegetable broth |
| 1 tbsp | parsley for garnish |
Heat olive oil in large dutch oven over medium heat. Add onion, garlic and red pepper flakes, bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 mins.
Stir in tomatoes and mash, using potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
Bring to a boil. Reduce heat and simmer until slightly thickened, about 8-10 mins. Remove bay leaf.
Puree with immersion blender. Stir in vegetable broth until heated through, about 2 mins. Season with salt and pepper to taste.
Serve immediately with croutons.
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