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Categories:
white bread Crystal Farms mayonnaise oil-vegetable onion garlic rosemary thyme tomato chicken stock Crystal Farms Butter kosher salt black pepper
Viewed: 13 - Published at: 4 years agoIngredients
- 2 slices white bread
- 3 1/2 ounces Crystal Farms Shredded Cheddar Cheese
- 1 tablespoon mayonnaise
- 1 1/2 tablespoons oil vegetable, olive or canola
- 1 cup onion diced
- 2 cloves garlic chopped
- 1 teaspoon rosemary fresh, chopped
- 1 teaspoon thyme fresh, chopped
- 14 1/2 ounces tomato puree
- 2 1/2 cups chicken stock
- 2 tablespoons Crystal Farms Butter unsalted
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
Method
- Preheat oven to 375 F.
- For the grilled cheese croutons, layer the shredded Cheddar cheese between the full bread slices. In a nonstick saute pan over medium-high heat, add the sandwich and griddle until nicely browned on each side, about 3 minutes per side.
- Remove grilled cheese from pan and cool for 10 minutes under refrigeration.
- Slice the grilled cheese into 1/2-inch cubes. Arrange on a parchment-lined cookie sheet and bake for 10 minutes. Reserve.
- For the soup, in a medium saucepan over medium-high heat, combine oil, onion, garlic, rosemary and thyme. Saute for 10 minutes until onions are translucent.
- Add the tomatoes and chicken stock. Bring to a simmer.
- Once at a simmer, add the butter, salt and black pepper and then puree in a blender until smooth.
- Garnish with grilled cheese croutons and serve immediately.
