Tomato Soup With Grilled Cheese Croutons | Plate It Perfect

GET A TASTE FROM YOUR CHILDHOOD WITH TOMATO SOUP & GRILLED CHEESE! On this episode of Plate It Perfect®, Callie brings you a recipe that combines delicious tomato soup with bite-sized grilled cheese croutons that will give you all the feels without all the mess!

What do you want to see me style next? Let me know in the comments below!

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Recipe:
• 1 large container (or 2 smaller ones) grape tomatoes
• 6 cloves garlic, whole, skins left on
• Olive oil, enough to coat the tomatoes and sauté vegetables
salt & pepper
• 1 tsp. fennel seeds
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 1 tsp. dried basil
• 1 tbsp. tomato paste
• 2½ C. chicken stock
• 1 tsp. Sugar
• Dollop of pesto and grilled cheese sandwich cut into bite sized
pieces

Directions:
• Preheat oven to 400 degrees.
• Slice grape tomatoes in half and lay flat on baking tray. Add garlic
with skins left on, fennel seeds, salt and pepper and toss with
olive oil to coat. Roast for about 20 minutes.
• Meanwhile, in soup pot, sauté onions, celery, carrot in about 2
tablespoons of olive oil. Add dried basil and a little salt and
pepper to season as the vegetables cook.
• Remove tomatoes from oven. Peel skins off garlic and add garlic
to soup pot with the tomatoes and all the juice on the baking tray. • Add chicken broth, sugar and tomato paste. Stir, cover and
simmer for about 15-20 minutes.
• Puree soup with immersion blender. Let simmer a few more
minutes, then serve.
• Make a grilled cheese sandwich or two and cut into small squares
for croutons.
• Garnish with a dollop of pesto and a grilled cheese “croutons”

Styling Tips:
• Use a large stock pot to make the soup with enough room to mix
everything
• Adding sugar to a tomato base will help cut the bitterness
• Use sourdough bread for heartier and crispier croutons
• Use extra cheese to create a meltier look for the croutons
• Cut the croutons into smaller squares to get a bite with the soup
• Leave the skin on the garlic to prevent it from burning
• Using an immersion blender makes it easier to blend the soup
• Drain the excess oil of the pesto to avoid the soup getting oily

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