Chunky tomato soup with cheddar cheese croutons is the PERFECT way to celebrate National Grilled Cheese month. Yes, April is Nation Grilled cheese month which is probably one of the best months of the year.
Annnnd, what goes the with grilled cheese?? Yep, you guessed it, tomato soup.
I used to HATE tomato soup. And when I say hate, I would gag if I even smelled it when my sister would eat it. But what I didn’t realize back then is that it was condensed canned soup. Condensed canned tomato soup would my ignite my gag reflex. I really didn’t know there were any other types of tomato soup, like, um…homemade.
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You guys, either my gag reflex issues have been cured or I am a complete tomato soup convert.
I can’t get enough of it. It is so warm and comforting. I wish I could say it remind me of when I was a kid, but it doesn’t. I can though say that it reminds me that I am an adult and I can make my own delicious food.
Using the 2 different kinds to Tuttorosso tomatoes make it so quick and simple to make. You can literally have this soup on the table in 20 minutes!!
It doesn’t even need to be tomato season because you are using the Tuttorosso.
Every time you use a can of Tuttorosso Tomatoes, you know you aren’t compromising.
These canned tomatoes are picked at the peak of their summer ripeness and treated with the same care and attention as any Nona’s backyard garden.
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1/2 cup milk
- 1 (28 ounce) can [url href=”http://tuttorossotomatoes.com/products/detail/tuttorosso-crushed-tomatoes-with-basil” target=”_blank”]Tuttorosso® Crushed Tomatoes with basil[/url]
- 1 (28 ounce) can [url href=”http://tuttorossotomatoes.com/products/detail/tuttorosso-diced-tomatoes” target=”_blank”]Tuttorosso® Diced Tomatoes in rich tomato juice[/url]
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (14.5 ounce) can chicken broth
- 1 loaf baguette, small
- 4 tablespoons extra virgin olive oil
- 3/4 cup shredded cheddar cheese
- In a large saucepan, heat oil over medium heat.
- Add onion and garlic; cook until soft.
- Add flour; cook and stir until moist.
- Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly.
- Stir in crushed and diced tomatoes, basil, oregano and broth.
- Cover and cook on medium heat for 15 minutes.
- Stir frequently and do not let them mixture boil.
- Cut baguette into cubes and toss with olive oil and cheddar cheese. Spread onto baking sheet and place into a preheated oven at 350oF. Bake until croutons are golden brown and cheese is melted. Top soup with crouton.
- Serve soup with grilled cheese or refrigerated bread sticks.
**This post is sponsored by Tuttorosso. All opinions are 100% mine**
Sounds like comforting soup. Beautiful pictures.
Ah this was so good! I added 3 tablesopoons of butter and used 4 garlic cloves. Can’t wait to make it again – this is perfect for intimate parties with grilled cheese! Thank you!
Ohhh yes! Everything is better with butter!!!!!!!!!!