Tomato Basil Soup with Grilled Cheese Croutons
A simple soup bursting with flavor and ideal for a crisp fall day! And those extra crunchy grilled cheese croutons made with Emile Noel olive oil take this soup to a whole new level.
- 7-10 large tomatoes cut into pieces
- 2 Tbs olive oil
- 1 tsp minced garlic
- Salt and pepper
- 1/2 cup fresh basil
- A drizzle of olive oil
- Fresh basil leaves
Grilled Cheese Croutons
- 1 Tbs olive oil
- 8 crostini size baguette slices
- cheddar cheese
In a saute pan, heat oil and add in tomatoes and garlic.
Saute for a few minutes
Put tomatoes and basil into a high powered blender and blend until smooth.
Season to preference
Serve with grilled cheese croutons
Heat a fry pan or griddle
Brush a little olive oil on one side of each crostini, and sprinkle just a touch of salt
Put cheese between two slices, and brown on medium high heat in fry pan
Serve in soup
Calories: 1488kcal | Carbohydrates: 258g | Protein: 46g | Fat: 28g | Saturated Fat: 5g | Sodium: 3076mg | Potassium: 1068mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1950IU | Vitamin C: 30.3mg | Calcium: 417mg | Iron: 15.4mg