Tomato Cream Soup With Grilled Cheese Croutons Recipe
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 2 servings
Author: Public Lives, Secret Recipes
- for soup:
- 28 oz can diced tomatoes
- 13.6 oz can coconut milk, *don't shake & use the top cream only!
- ¼ tsp paprika
- ½ tsp garlic powder
- ½ tsp dried thyme, divided
- 3 tbsp all purpose flour
- for grilled cheese:
- loaf of bread
- 8 oz block of sharp cheddar cheese
- 1 stick unsalted butter
- thyme, dried
In food processor combine all soup ingredients until smooth. Pour into large saucepan & bring to boil stirring occasionally. Reduce to simmer until ready to serve.
In large skillet melt 1 tbsp butter over medium high heat. Cut cheese into ½ inch slices & place in between 2 slices of bread. Close sandwich & place on skillet. Cook for 2 minutes pressing down on bread with the back of a spatula, add 1 more tbsp butter, flip sandwich, & cook additional 1-2 minutes or until cheese is melted & sandwich is golden brown. Cut into bite sized croutons.
Serve individually & top with croutons & additional sprinkle of thyme, enjoy!
- food processor
- large saucepan
- mixing spoon
- large skillet
- knife
- measuring cup
- spatula
- bowl
- spoon