"@tuttorossotomatoes @thefeedfeed (#ad) You know I am all about everything good & cozy. Some nights just call for the ultimate comfort food. One of my favorite warm & cozy meals is tomato soup. Something about it always hits the spot. Grilled cheese is a longtime companion of tomato soup, but I decided to put my own spin on things. Here is my super easy & tasty chunky tomato soup recipe topped with spicy cheddar multigrain croutons. This combo is everything! I love my soup a little chunky, and the pairing of Tuttorosso San Marzano Style Hand Crushed Tomatoes and Tuttorosso San Marzano Style Chopped Tomatoes with Sea Salt does the job just right. I love the fresh, deliciously seasoned tomatoes from Tuttorosso. They really take this soup to the next level, adding the perfect amount of spice that does not disappoint. Cheers to cozy nights at home & meals that warm your heart (and stomach!) ๐ ๐
#feedfeed #ad #comfortfood #tuttorossotomatoes"
Chunky Tomato Soup with Spicy Cheddar Multigrain Croutons
4
- โโ
- โโ
- โโ
- โโ
- โโ
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 5-6
Recipe Card
ingredients
- 2 tablespoons avocado oil
- 1/2 white onion, chopped
- 3 cloves of garlic, minced
- 3 cups Tuttorosso San Marzano Style Chopped Tomatoes with Sea Salt
- 3 cups Tuttorosso San Marzano Style Hand Crushed Tomatoes
- 1 1/2 cups vegetable broth
- fresh basil, to taste
- kosher salt, to taste
- black pepper, to taste
- 1 1/2 cups milk, or non-dairy milk alternative
- 4 slices sourdough or multigrain bread, cubed
- crushed red pepper, to taste
- garlic powder, to taste
- 1/4 cup cheddar cheese, shredded
Method
Step 1
Heat oven to 350F.
Step 2
In a large pot, heat 1 tablespoon of avocado oil over medium heat. Add onion and garlic, saute for 5 minutes.
Step 3
Add in chopped and crushed tomatoes, vegetable broth, basil, salt, and pepper. Cover and cook on medium-high heat for 20 minutes.
Step 4
Remove from heat, take off the lid and blend slowly for 1 minute using a hand mixer or immersion blender. Add milk and blend slowly for an additional minute.
Step 5
Return to heat on low, cover and cook for 20 more minutes.
Step 6
While soup cooks, cut bread slices into small cubes. Combine bread cubes with 1 tablespoon of avocado oil, crushed red pepper, garlic powder, salt, pepper, and cheddar cheese in a bowl. Add more oil if needed to ensure the bread is fully seasoned. Spread coated cubes evenly across a baking sheet and bake in heated oven for 20 minutes.
Step 7
Once soup is finished, spoon into bowl and top with toasted croutons. Enjoy!