Tomato Soup with Garlic Bread Toasted Cheese Sandwiches


This recipe comes to us from Julie of Lovely Little Kitchen

Ingredients:

FOR THE TOMATO SOUP

  • 3 strips of bacon, chopped
  • 1/2 cup onion, chopped
  • 3 garlic cloves, peeled and smashed
  • 4 cups good quality chicken broth
  • 2 15 ounce cans diced tomatoes
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 3 tablespoons granulated sugar
  • 3 tablespoons heavy cream
  • 2 slices of Dave's Killer Bread Thin-Sliced Good Seed, cubed
  • Salt and pepper to taste
  • Grated Parmesan cheese for topping

FOR THE GARLIC BREAD TOASTED CHEESE SANDWICHES

  • 1/4 cup softened butter
  • 1 garlic glove pressed through a garlic press
  • 1/4 teaspoon dried parsley
  • 8 slices Dave's Killer Bread Thin-Sliced Good Seed
  • 4 slices cheese (I used Muenster)

Instructions:

  1. In a large pot, cook bacon over medium high heat until the fat begins to render out. Add onions, and cook until softened, stirring occasionally. Add garlic cloves, and cook until fragrant, 2-3 more minutes.
  2. Pour chicken broth into the pot, scraping the bottom of the pan to loosen the browned bits. Add tomatoes, spices, and sugar. Bring to a boil over and turn down heat to medium low. Simmer gently for 30 minutes to 1 hour.
  3. Add the bread cubes and allow to soften in the soup, and then use an emersion blender to puree until desired consistency is reached.
  4. Stir in the heavy cream and taste. Add salt and pepper as needed. I added 1/2 teaspoon of salt and 1/4 teaspoon of pepper, but the need will vary depending on the saltiness of the chicken broth. Top with grated Parmesan cheese.

FOR THE GARLIC BREAD TOASTED CHEESE SANDWICHES

  1. Assemble cheese sandwiches and then spread garlic butter on both sides.
  2. Place the sandwiches on a baking sheet, and place under the broiler.
  3. Watch closely for the tops to turn golden brown, and then flip and brown the other side.

Serves 4-6