Recipes

Creamy Tomato Soup

Piping hot, creamy tomato soup topped with thick, melty grilled cheese croutons is the ultimate comfort meal.

Eating piping hot, creamy tomato soup can be as soothing as cuddling up under a blanket by the fire. This lightened-up version uses Greek yogurt in place of cream. Top with thick, melty grilled cheese croutons and you’ve got the ultimate comfort meal.

Makes 6 servings

Ingredients

  • 3 (1-inch) slices Italian bread
  • ¼ cup olive oil, divided
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • 2 (28-ounce) cans whole tomatoes, undrained
  • ¼ cup chopped fresh basil
  • 1 tbsp packed brown sugar
  • 2 cups chicken stock
  • ½ cup plain Greek yogurt
  • Salt and black pepper, to taste
  • 2 tbsp butter, softened
  • 4 (½-inch) slices Italian bread
  • 4 slices sharp Cheddar cheese

Directions

  1. For soup, remove crusts from 1-inch bread slices and discard. Tear bread into 1-inch pieces; set aside.
  2. In a large pot heat 2 tablespoons oil over medium-high heat. Add onion, garlic and red pepper flakes. Cook 3 to 5 minutes or until onion is softened. Stir in tomatoes and basil. Using a potato masher, mash until tomatoes break down. Stir in brown sugar and bread pieces. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until bread begins to break down.
  3. Transfer cooked mixture in two batches to a blender or food processor; add 1 tablespoon oil to each batch. Cover and blend until smooth. Return soup to pot. Stir in chicken stock. Bring mixture to boiling; reduce heat. Stir in yogurt and simmer until heated through. Season to taste with salt and pepper. Serve warm topped with grilled cheese croutons.
  4. For grilled cheese croutons, heat a large skillet or griddle to medium heat. Spread butter on one side of each ½-inch bread slice. Place two slices, buttered side down, in skillet. Top each with two cheese slices and remaining bread slices, buttered side up. Cook about 2 minutes or until bottoms are golden. Turn sandwiches over; cook 2 to 3 minutes more or until bottoms are golden and cheese melts. (Adjust the heat as necessary to prevent over-browning.) Cool slightly. Cut into 1-inch cubes.

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