Tomato Soup with Grilled Cheese Croutons by Pressure Luck Cooking

olive oil, scallions, carrots, yellow onion, tomato paste, cooking sherry, dried basil, dried thyme, old bay seasoning, whole plum tomatoes with their juices, vegetable broth, worcestershire sauce, heavy cream, seasoned salt, black pepper, sandwich bread, cheese, butter


– 1/3 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
– 1-2 cups of vegetable broth ? add the second cup for a slightly thinner soup (For each cup of broth
– 2 tsp of Worcestershire sauce
– 1 pint (2 cups) of heavy cream
– 1 tbsp of seasoned salt
– 1 tsp of black pepper
– For The Grilled Cheese Croutons:
– 4 slices of a sandwich bread
– 6 slices of a melty cheese (3 slices per each 2 slices of bread)
– Butter, for spreading on the bread and slicking up the frying pan
– Each grilled cheese will make about 12-14 croutons when cut up. If you want more croutons, just make more grilled cheese!


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