"Kimchi Grilled Cheese Croutons floating in a thick and Velvety Tomato Soup made with the end of season stragglers (I still can’t believe I’m still finding at the market). Yes, I did say kimchi grilled cheese. I always love adding a variety of veggies, pickles and/or jams to grilled cheese for that bright pop, so kimchi was a natural and cutting them up to easily dip or scoop up all of the delicious soup just seemed like the thing to do. I used a mild goat Gouda with a great crusty sourdough and my favorite kimchi from @amberwaves farm."
Velvety Tomato Soup with Kimchi Grilled Cheese Croutons
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Prep time 5mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- Heirloom tomatoes, coarsely chopped
- 1 tablespoon butter
- Sea salt, to taste
- Black pepper, to taste
Method
Step 1
Heat oil in a pot. Sauté onion and garlic until fragrant and turning translucent, about 5 minutes. Add the tomatoes and cook until broken down. Add butter, let melt, then puree with an immersion blender or in a high-speed blender. Return to pot, adjust seasoning to taste, and serve hot.