Tomato Soup with Grilled Cheese Croutons
A Kitchen Muse: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
A wonderful soup to celebrate summer's harvest - instead of canned tomatoes, don't be afraid to use fresh!
  • 2 tablespoons good olive oil
  • 1 cups onion, chopped
  • 1 tablespoon minced garlic (3 cloves)
  • 1½ cups chicken or vegetable stock
  • 2 (28-ounce) can crushed tomatoes
  • Large pinch of saffron threads
  • Kosher salt and freshly ground black pepper
  • ½ cup heavy cream (or half and half)
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onions and garlic, cook over medium-low heat for 15 minutes, stirring occasionally, until transparent.
  3. Stir in the chicken stock, tomatoes, saffron, salt and pepper to taste.
  4. Using an immersion blender, blend soup until smooth.
  5. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
  6. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
  7. Serve hot with Grilled Cheese Croutons scattered on top. Garnish with chopped fresh basil.
Recipe by A Muse in My Kitchen at