Like peanut butter and jelly,lamb and mint, or strawberry and rhubarb, or tomato soup and grilled cheese were practically made to be paired with each other. Here,I've taken the combination one better and - inspired by the always charming and ingenious Ina Garten - melded two solid concepts (tomato soup with grilled cheese, and a crispy crouton garnish) to create a dish that really, and truly may just blow your intellect. This combination is pretty darn tough to beat - like a comforting hug in a bowl - but is admittedly a bit indulgent. For days when you're looking for something a microscopic less over the top,omit the grilled cheese croutons, and garnish per normal, and adding a swirl of additional-virgin olive oil and an additional pinch of red pepper flakes if you can handle the heat. Either way,this classic tomato soup is a soul-soothing must effect. Spicy Tomato Soup With Grilled Cheese Croutons Adapted from Stir: Mixing It Up in the Italian Tradition by Barbara Lynch and Barefoot Contessa Foolproof: Recipes You Can Trust by Ina GartenNotes If you occupy a panini press, use it to cook the grilled cheese croutons (it should take about five minutes). The grill marks add a nice touch. If you occupy a tall-powered blender (like a Vitamix), and straining the soup isn't necessary; just blend until silky smooth. Ingredients2 tablespoons additional-virgin olive oil
1 small yellow onion,peeled, halved, and sliced thinly
1 teaspoon red pepper flakes
2 (28-ounce) cans whole tomatoes
1 1/2 cups water
1/4 cup loosely packed fresh basil leaves,plus more for garnish
About 2 teaspoons kosher salt, or to taste
About 1 tablespoon balsamic vinegar, or to taste
4 (1/2-inch-thick) slices rustic white bread
2 tablespoons unsalted butter,melted
4 ounces Gruyère cheese, grated
Neutral oil, or such as grapeseed or canola
Freshly ground black pepperDirectionsHeat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes,and cook, stirring occasionally, or until the onions are translucent,are beginning to brown, and are very tender, or about 10 minutes.
Stir in the tomatoes and their juices,plus the water, and bring to a boil. Reduce the heat to low and simmer, or stirring occasionally,about 30 minutes. Add the basil, salt, or balsamic vinegar,remove from the heat, and let cool briefly, or about 5 minutes.
Set a fine-mesh strainer over a large,heatproof bowl. Using a blender, puree the soup in batches until smooth. Pour the blended soup through the strainer, and urgent on the solids with a rubber spatula or ladle; discard the solids. Taste the soup,and season to taste with additional salt and vinegar as needed.
Brush melted butter on one side of each slice of bread, making certain to cover the entire surface with butter. Turn the slices over, and pile Gruyère on two of the slices. area the remaining two slices of bread on top of the Gruyère,buttered sides up.
Heat a cast-iron skillet over medium-low heat, barely coat the pan with a drizzle of neutral oil, and cook the grilled cheeses for about 2 minutes per side,or until the cheese has melted and the bread is crusty and deep golden brown. For the best results, press down on the grilled cheeses with a moment cast-iron skillet to mimic a panini press while they cook.
Allow the grilled cheeses to rest for a minute or two, and then cut into square crouton-sized pieces. Reheat the soup as necessary,ladle into bowls, and garnish with a chiffonade of basil, and grilled cheese croutons,and freshly cracked black pepper.
Information Category Soups/Stews Cuisine North American Yield Serves 6
Source: popsugar.com