Hearty & Creamy Tomato Soup w/ Grilled Cheese Croutons

I {sometimes} have a serious addiction to QVC and their food-related products. Often times you could find me sitting in front of the television on a Sunday afternoon watching In the Kitchen with David. I happen to love David. He has a great attitude and personality and, most importantly for QVC I suppose, he’s a great sales person. I would probably buy anything he sells on television. Obviously, I cannot afford to buy everything but I have scored some seriously awesome items from QVC. One of my favorite things, however, is David’s cookbook. My mom gave it to me for Christmas and I got started making his recipes right away.

Oh, and he has an extremely splendid array of recipes. The first one I ended up trying was a homemade tomato soup recipe. I have been dying to make tomato soup with an awesome crouton topping and I noticed he had a great recipe that suited my needs so I gave it a shot.

I have to tell you this is probably the BEST tomato soup I have ever had in my life. Since I made it Nick has been raving about it to everybody who will listen. I think I may have to make it again before he is deployed. He loved it that much. Take a lookie look!

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Nutritional Value
Servings: 6 
Serving Size: about 1 1/2 cup soup + 3 croutons
Calories: 226.2
Fat: 14 g
Carbohydrates: 23.2 g
Fiber: 4.9 g
Protein: 5.1 g
Points+: 6

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Ingredients:

Reciped Adapted from In the Kitchen with David, Comfort Foods that take you Home, 69-70

{Creamy Tomato Soup}

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ½ large onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper, plus more to taste
  • 1 tablespoon minced garlic
  • 2 tablespoons all purpose flour
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons sugar
  • 3 cups chicken broth
  • ½ cup heavy cream 

{Grilled Cheese Croutons, makes 72}

  • 4 tablespoons Smart Balance Butter
  • 6 slices bread
  • 4 ounces American Cheese {I used Land ‘o Lakes deli cheese}

Directions:

To make the soup ~

  • Heat the butter and olive oil in a large stockpot over low heat
  • Add the onion, salt and pepper
  • Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes
  • Add the garlic and cook for 2 minutes more
  • Sprinkle with the flour to make a roux, and stir constantly for 3 more minutes
  • Stir in the tomatoes, tomato paste, sugar and chicken broth. Bring the mixture to a boil, then reduce the heat, cover and simmer for 30 minutes
  • Taste the soup and add salt and pepper, if necessary
  • Remove the soup from the heat and allow it to cool slightly
  • Working in batches, puree the soup in a food processor or blender {or with an immersion blender}
  • Return the soup to the pot and stir in the cream
  • Reheat over low heat just until hot. Do not boil

 

To make the croutons ~

  • Heat a skillet over medium high heat
  • Spread the butter on one side of each slice of bread
  • Place 3 slices of bread, butter side down, in the hot skillet
  • Top each slice with cheese, then the remaining bread slices, butter side up
  • Grill until the sandwiches are toasted and browned and the cheese has melted, 3 to 5 minutes per side
  • Remove the sandwiches from the pan and allow them to cool slightly
  • Cut the sandwiches into 1 inch squares
  • Serve the soup, accompanied by the Grilled Cheese Croutons
  • Enjoy!!