Blood-Red Tomato Soup with Cheese Croutons
4 servings
30 minutes
Recipe from Iphigenia Jones's "Wednesday Addams's Horrible Cookbook.
1
In a large pot, heat olive oil over medium heat.
- Olive oil: 2 tablespoons
2
Put chopped onion and garlic in a pot and sauté for 5-7 minutes until translucent.
- Onion: 1 head
- Garlic: 4 cloves
3
Add tomatoes with juice and vegetable broth to the pot and mix thoroughly.
- Tomatoes in their own juice: 1.6 kg
- Vegetable broth: 1 l
4
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Increase the heat to high and bring the soup to a boil.
6
After it boils, reduce the heat to low and let the soup simmer for 20-25 minutes, stirring occasionally.
7
Use an immersion blender (or pour the soup into a stationary blender) to puree the soup until smooth.
8
Pour in the heavy cream, mix, and add more spices if needed.
- Heavy (double) cream: 60 ml
9
Heat the pan over medium heat.
10
Spread butter on one side of each slice of bread.
- Butter: 2 tablespoons
11
Place 2 slices of cheese on the unbuttered side of 2 slices of bread and cover with 2 other slices of bread to make two sandwiches buttered on both sides.
- Sandwich (toast) bread: 4 pieces
- Cheddar cheese: 4 pieces
12
Place the sandwiches in a skillet and fry on both sides until the cheese melts and the bread turns golden.
13
Cut the sandwiches into cubes to make croutons for the soup.
14
Serve the soup hot, garnished with cheese croutons.