Easiest Way to Cook 2021 Creamy tomato soup with bread toast

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Creamy tomato soup with bread toast. Creamy Tomato Soup with Cheesy Fry Bread. My dad wanted tomato soup and grilled cheese, I remembered that I found this recipe, and he was not against me making dinner. I used one onion because it was so hard for me to continue cutting onions because EVERY time they make.

I sliced some French bread, toasted it,then spread some of the "pesto" on the bread and sprinkled it with grated. This tomato soup recipe is ultra creamy, but not full of creamโ€”watch this short recipe video to see how. #HealthyDietSoup Thanks for Watching and Please Subscribe and Hit the bell. Im very thankful for your support to my Channel. You can cook Creamy tomato soup with bread toast using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Creamy tomato soup with bread toast

  1. Prepare 1 tablespoon of olive oil.
  2. Prepare 1 of onion, diced.
  3. It’s 3 of garlic cloves, minced.
  4. It’s 1/4 teaspoon of crushed red pepper flakes.
  5. Prepare 1 of bay leaf.
  6. Prepare 2 (28 ounce) of cans whole tomatoes.
  7. Prepare 1/2 cup of heavy cream.
  8. You need 1 tablespoon of brown sugar.
  9. Prepare 3/4 cup of low-sodium vegetable broth.
  10. It’s 1 tablespoon of chopped fresh parsley leaves and mint leaves for garnishing.
  11. It’s of for the grilled cheese bread.
  12. Prepare 1 tablespoon of olive oil.
  13. It’s 4 slices of white or wheat bread.
  14. You need 2 tablespoons of unsalted butter, softened.
  15. It’s 4 ounces of shredded sharp cheddar cheese(optional).

Whilst the soup is simmering, lightly toast your bread on both sides under the grill. When lightly browned, split the grated cheese between the slices of toast and add a shake or Worcestershire sauce to each piece. Place the toast back under the grill until melted and bubbling. This bread-crusted tomato soup takes it to the next level.

Creamy tomato soup with bread toast step by step

  1. Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into cubes..
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes..
  3. Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar..
  4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf..
  5. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste..
  6. Serve immediately with โ€œbread toast, garnished with mint leaves.

Coconut milk makes it creamy and decadent while Thai basil adds a hint of freshness. The mixture of the salty crust and the creamy tomato flavors are reminiscent of eating tomato soup with toasted bread. Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet.

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