TOMATO SOUP & GRILLED CHEESE CROUTONS
This is great for a weeknight meal, lunch or a weekend lunch. A touch of chili & cream make the soup perfect and top if with a gooey grilled cheese with a parmesan crust, how can you go wrong?!
SERVES 4
INGREDIENTS
TOMATO SOUP
1 28fl oz can of whole or chopped tomatoes (preferably San Marzano), crushed by hand
900 ml chicken stock or vegetable stock
1 medium Spanish onion, chopped
3 cloves of garlic, pressed
3 tbsp olive oil
½ c cream (light or heavy)
Kosher salt & cracked black pepper
2 tbsp vodka
1 tsp spicy chili in oil (or chili flakes)
GRILLED CHEESE
1 loaf of sourdough bread, or bread of choice
4 oz gruyere cheese, grated
4 oz cheddar cheese, grated
3 tbsp parmesan cheese, finely grated
4 slices of prosciutto
DIRECTIONS FOR TOMATO SOUP
In a stock pot on medium high heat add your olive oil and chopped onion.
Sauté until the onions are translucent, about 4-6 minutes.
Add in garlic and stir until fragrant, 1-2 minutes.
Add in chili oil. Add in vodka and allow for the alcohol to burn off, 1-2 minutes.
Add in the can of tomatoes and pour in chicken stock to cover all of your vegetables.
Season with salt and pepper and bring to a boil.
Once at a boil bring down a gentle simmer and allow to cook for 30-45 minutes.
Using a hand blender, blend the soup until smooth.
Add in the cream and adjust seasoning if needed.
DIRECTIONS FOR GRILLED CHEESE
In a non-stick frying pan on medium heat place your prosciutto and fry until just crispy. Approx. 1 minute per side.
Remove from pan and place onto paper towel.
Assemble the grilled cheese with gruyere, cheddar and slice of prosciutto.
Butter liberally each side of the bread.
Cook the grilled cheese in the prosciutto fat in the same pan and cook until golden brown.
Remove from pan and create the parmesan frico by placing one tablespoon of sprinkled parmesan into the pan on medium heat. Create an even thin layer. Allow parmesan to begin to cook and bubble.
As the parmesan becomes golden brown return your grilled cheese to the pan. Allow parmesan to adhere to the grilled cheese and remove from heat.
Cut into cubes or strips and serve with soup.