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Tomato Soup with Grilled Cheese Croutons
Ingredients
  • ⅓ cup of extra virgin olive oil
  • 1 bunch of scallions, sliced
  • 3 large carrots, peeled and sliced into discs
  • 1 yellow onion, diced
  • 6 oz can of tomato paste
  • 2 tbsp of cooking sherry
  • 1 tbsp of dried basil
  • 1 tsp of dried thyme
  • 1 tbsp of  Old Bay seasoning
  • 3 28-ounce cans of whole peeled Plum (Roma) tomatoes with their juices
  • 1 to 2 cups of vegetable broth - add the second cup for a slightly thinner soup (For each cup of broth, I used 1 tsp of  Vegetable Better Than Bouillon + 1 cup of water)
  • 2 tsp of Worcestershire sauce
  • 1 pint (2 cups) of heavy cream
  • 1 tbsp of seasoned salt
  • 1 tsp of black pepper
  • subheading: For The Grilled Cheese Croutons:
  • 4 slices of a sandwich bread of your choice (I like rye/pumpernickel swirl)
  • 6 slices of a melty cheese (3 slices per each 2 slices of bread) of your choice (I used American)
  • Butter, for spreading on the bread and slicking up the frying pan
  • Each grilled cheese will make about 12 to 14 croutons when cut up. If you want more croutons, just make more grilled cheese!
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