Dennis Prescott

Everyone needs a crazy comforting, super easy, 30 minute meal, that they can make on the fly with ingredients straight out of the cupboard.

In our house, I cook all day/every day. And some days, that means multiple doughnut, ice cream, or cinnamon bun recipe testings. Not that I’m complaining in any way, but I’ve been told adults shouldn’t eat doughnuts for dinner. And on those days, I need a really quick and delicious go to recipe. This is one of them.

Creamy Tomato Soup with Grilled Cheese Croutons

Serves 4

For the soup:

2 tablespoons butter

1/2 cup spanish onion, finely diced

2 garlic cloves, finely diced

3 tablespoons fresh basil leaves, finely diced

2 tablespoons basil stalks, finely diced

1 28-oz cans of diced tomatoes

2 cups chicken stock

2 teaspoons sugar

1/2 cup heavy cream

Salt & Pepper

For the croutons:

2 tablespoons butter

8 thick cut slices of bread

8 slices of good quality old cheddar

Directions;

In a large saucepan over medium heat, melt your butter. When melted add the garlic and cook for 40 seconds. Add your onion and basil stalks, and cook until translucent (about 8 minutes), stirring often. Add your tomatoes, sugar, and chicken stock, and bring to a boil. Reduce heat, and simmer for 10 minutes.

Remove from heat, stir in your cream and basil leaves, and season with salt & pepper.

Puree with a hand blender until smooth. (if too thick, thin with a couple tablespoons chicken stock)

Heat a cast iron skillet over medium low heat. Melt your butter. Sandwich 2 slices of cheese between 2 pieces of bread, and working in batches, grill your bread 2-3 minutes per side, until nice and golden brown.

Cut into small wedges, and top your soup. Garnish with sprouts and finely diced radishes, if you have them hanging out in your fridge.