Velvety Tomato Soup with Kimchi Grilled Cheese Croutons

(6)
"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."
-- @feedtheswimmers

Recipe Intro From feedtheswimmers

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  • Recipe Card
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.