Recipes

Tomato Soup with Grilled Cheese Croutons

The Superfood Swap Cookbook

Tomato Soup:

1 T extra virgin olive oil

1 onion, chopped

4 c baby spinach leaves

3 garlic cloves, minced

¼ t crushed red pepper flakes

4 tomatoes, finely chopped

1 28 oz can no-salt added crushed tomatoes

½ c chopped fresh basil

4 c low-sodium vegetable broth

Grilled Cheese Croutons:

4 slices whole grain bread, toasted

4 slices cheddar cheese

2 T balsamic vinegar, for serving

To make the soup, use a large pot, heat the oil over med heat, add onion, spinach, garlic and crushed red pepper and cook 3 minutes. Add the fresh tomatoes, canned tomatoes, basil (save a few leaves for garnish) and cook 5 minutes more. Add the broth and bring to a boil. Cover, turn the heat down to maintain a simmer, and cook for about 15 minutes. Use an immersion blender to puree the soup to a semismooth consistency, being careful not to splash yourself with hot soup. To make the croutons, preheat the broiler. Top each slice of toast with cheese and place them on a baking sheet. Broil for 4 minutes, or until the cheese is bubbling. Cut the toast into crouton-size pieces. Drizzle the soup with vinegar and top with the croutons and remaining basil. Makes 4 servings.