Tomato Basil Soup with Caprese Grilled Cheese Crutons
This creamy, comforting Tomato Basil Soup is bursting with robust tomato flavor! Finished with a drizzle of balsamic and served with Burrata Caprese Grilled Cheese Croutons, this soup is ultimately delicious!
Heat oil in a large stockpot (or Dutch oven) over medium heat. Add the onion, red pepper flakes, bay leaf and dried oregano. Season with measured salt and pepper.
Cook until onions are soft and translucent, about 5-8 minutes, stirring occasionally.
Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
Add the tomatoes (with their juices) and both sugars. Bring contents to a simmer. Cook 3-4 minutes, using the back of a wooden spoon or potato masher to slightly break up tomatoes.
Add the stock and increase heat to high to bring soup to a gentle boil. Reduce heat to a simmer over medium-low to medium heat. Simmer for 15 -20 minutes, until soup has thickened slightly.
Remove the bay leaf and discard. Add the half and half and basil leaves. Taste and adjust seasoning with salt and pepper.
Use an immersion blender to puree the soup to desired consistency.*
Meanwhile Make the Balsamic Vinegar Reduction (if using): Combine the vinegar and sugar in a small, heavy bottomed saucepan. Bring contents to a boil over medium high heat. Reduce heat to a low simmer and cook until reduced by 1/2, about 8-10 minutes, stirring occasionally.
Meanwhile Make the Grilled Cheese Sandwiches: Melt 1/3 of the butter in a griddle pan (or cast iron skillet or nonstick sauté pan) over medium heat. Add bread to the pan and toast one side until pale golden in color, about 2-3 minutes. Transfer bread, TOASTED SIDE UP, to a clean work surface.
Spread the mayonnaise evenly on the toasted side of each piece of bread. Evenly divide, and arrange, the cheeses and basil leaves on top of 2 pieces of bread. Top with remaining 2 pieces of bread, toasted and mayonnaise side facing inward.
Reduce heat under griddle pan to medium low. Melt another 1/3 of the butter. Once melted, add the sandwiches. Cook until golden brown on bottom, about 5 minutes. Spread the top, untoasted side, of the sandwich with remaining butter and flip over. Continue to cook the sandwich until golden brown, an additional 5 minutes.
Remove grilled cheese to a cutting board and allow to cool slightly. Cut into 1’’ cubes.
Serve the warm soup garnished with grilled cheese croutons, basil leaves, and a small drizzle of balsamic vinegar.
Notes
Yield: About 8 Cups of Soup*If you do not own an immersion blender, carefully transfer the soup to a blender. In BATCHES, do not fill the blender, puree the soup to desired consistency.*Nutritional Information includes soup AND grilled cheese croutons.