Spicy Tomato Soup with Grilled Cheese Croutons
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • SOUP:
  • 2 tbsp olive oil
  • 2 large shallots, chopped
  • kosher salt and black pepper
  • 2 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 1 chipotle in adobo (from can), chopped
  • 1 28 oz can whole peeled tomato, crushed with hands
  • 4 cups vegetable or chicken stock, unsalted
  • 1 tbsp honey
  • 4 sprigs thyme
  • 1 bay leaf
  • ¼ cup heavy cream
  • 4 tbsp butter, room temperature
  • 4 slices Canyon Bakehouse Mountain White (or your favorite) gluten-free bread
  • 6 slices cheddar cheese
  1. Heat olive oil in a dutch oven or soup pot over medium and add shallots to soften, about 5 minutes. Season with salt and pepper and add garlic until fragrant, about one minute, before adding tomato paste. Stir in tomato paste and chipotle in adobo and cook until color deepens slightly, about 1-2 minutes, before adding the rest of the ingredients. Season generously with kosher salt and pepper.
  2. Bring soup to a boil and reduce to simmering for 45 minutes until liquid is reduced by about ¼ and flavor develops. Allow to cool slightly. Stir in heavy cream and either transfer to blender or vitamix to puree in batches or use an immersion blender.
  3. For grilled cheese, preheat griddle to 350 or non-stick pan on medium heat and spread butter evenly on one side of each slice of bread. Lay 2 slices of bread, butter side down, on griddle or pan, top with 3 slices of cheese each and then top each with one slice of bread, butter side up. Turn sandwich when underside is golden brown, about 4 minutes and continue cooking until the other side is golden brown. Remove from cooktop and allow to cool for 1-2 minutes before slicing into cubes (options: you can make long slices to make grilled cheese dippers or just slice on the diagonal and eat as a sandwich).
Recipe by Jackie Ourman at http://jackieourman.com/spicy-tomato-soup-with-gluten-free-grilled-cheese-croutons/