By guest blogger Aaron Katzfey, the other chef in the yellow kitchen
Aaron here, and I’m excited to share this recipe with you. Since Leeann never lets me post a recipe, you know this one is delicious. Give it a shot, and you won’t be disappointed. This recipe makes a great, creamy tomato basil soup and the crutons give it a little more body and flavor as a topper. Leeann made a point to tell me my picture includes a bowl and plate that don’t match. Aaron doesn’t care. Focus on the deliciousness, not the ceramics.
Tomato Basil Soup with Grilled Cheese Crutons
- 3 tablespoons olive oil
- 2 yellow onions, chopped
- 6-8 garlic cloves, minced
- 1 28 oz can crushed tomatoes
- 32 oz chicken stock
- 1 cup heavy whipping cream
- 1 bunch fresh basil leaves, chopped
- 4 pieces of bread, any kind
- Aged sharp cheddar cheese (or any cheese of your choosing)
Let’s get to the action!
- In a soup pot, add olive oil, then add the chopped onions. Cook for 12 minutes, stirring occasionally, until they are soft. Add garlic to onions and cook for 2 minutes.
- Add tomatoes and chicken stock and some pepper and salt. Bring to a boil, then reduce to a simmer for 15 minutes.
- Puree the mixture with an immersion blender or transfer into a blender
- Stir in cream and basil and simmer for another 15 minutes. Voila!
- While the soup is simmering for the last 15 minutes, grab your bread and cheese and make two grilled cheese sandwiches in a skillet. When done let them sit for a little bit on cutting board to cool so the melty cheese doesn’t melt out of the sandwiches. Cut into small crutons and/or long skinny dippers. Enjoy with your soup!
Makes approximately 6-8 servings.