Tomato Soup With Grilled Cheese and Bacon Croutons
A rich and creamy homemade tomato soup with crispy grilled cheese and bacon croutons!
Servings: 6 Servings
Calories: 454kcal
Ingredients
- 2 Tbsp butter
- 1 clove garlic minced
- 1/2 onion diced
- 2 carrots diced
- 2 Tbsp tomato paste
- 3 14.5 ounce cans whole tomatoes
- 2 cups chicken broth
- 1/2 cup parmesan cheese grated
- 1 cup heavy cream
- salt to taste
- 1 Tbsp butter
- 4 slices bread
- 4 Tbsp mayonnaise
- 1/2 cup grated cheese
- 4 slices bacon cooked
Instructions
For the Tomato Soup
- In a large pot, over medium heat melt 2 tbsp butter
- Add the onion, garlic, and carrots
- Stir and cook until tender, about 5-7 minutes
- Add tomato paste, stir, and cook another 2-3 minutes
- Add the canned tomatoes, chicken broth, and parmesan cheese
- Stir together, bring to a boil, reduce the heat, cover and simmer 20 minutes
- Use an immersion blender or an upright blender and puree until smooth
- Stir in heavy cream
- Taste and add salt, if needed
- Spread 1 Tbsp mayonnaise on one side of each piece of bread
- Put half of grated cheese and two slices of bacon between two pieces of bread and the other half of the cheese and the other two slices of bacon between the other two pieces of bread
For the Grilled Cheese and Bacon Croutons
- Over medium heat, melt 1 Tbsp butter in a skillet and toast the sandwiches on both sides
- Cut each sandwich into 16 croutons
- Serve soup with croutons
Notes
When adding hot liquid to a blender, fill only half way, use a kitchen towel to cover the small opening in the top of the blender, and use low speed. This will keep the steam from forcing the top off of the blender.
Using a cast iron skillet to toast the sandwiches creates a nice crispy crust.
Nutrition
Calories: 454kcal | Carbohydrates: 15g | Protein: 11g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 99mg | Sodium: 853mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4400IU | Vitamin C: 8.9mg | Calcium: 234mg | Iron: 1.2mg