Tomato Soup with Cheese and Bacon Toasties
If tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.
Prep: 35 minutes
Total: 45 minutes
Yield: 4 Servings Ready in 45 minutes
2 people trying soon
|1 tablespoonextra-virgin olive oil|
|1 largered onion; chopped|
|1 clovegarlic; chopped|
|Salt & pepper; coarse|
|3 largetomatoes; (about 2 pounds total), cored and chopped|
|1 cuplow-sodium chicken or vegetable broth|
|1/4 cupheavy cream|
|2 tablespoonsbutter; room temperature|
|8 sliceswhite sandwich bread|
|1 cupGruyere cheese; shredded|
Tomato Soup with Cheese and Bacon Toasties Preparation
1.In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
2.Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
3.In a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 minutes. Drain on paper towels; discard fat from skillet. Butter 8 slices bread. Place 4 slices, buttered side down, on a work surface. Top with bacon and cheese. Top with remaining bread, buttered side up. In batches, cook sandwiches in skillet over medium-low until cheese melts and bread is golden, about 5 minutes per side. Quarter sandwiches and serve with soup.
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Tomato Soup with Cheese and Bacon Toasties Reviews
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2 years, 7 months, 6 days, 18 hours, 21 minutes ago