Ingredients :
- 2 (28 oz) cans whole tomatoes
- 2 cups chicken stock
- 1/4 cup onion, chopped
- 3 cloves garlic
- 1/2 tsp thyme, finely chopped
- 2 tbsp butter
- to taste Salt & pepper
- For the croutons:
- 4 slices bread
- 4 slices cheddar cheese
- Cooked bacon
- 2 tbsp butter
Method :
- In a pot, add butter and saute onion and garlic, until softened. Transfer the onion and garlic to a blender, along with the tomatoes. Puree until smooth.
- Add tomato mixture, chicken stock, and thyme into the pot. Bring to a simmer, cover, and cook for 10 minutes.
- Meanwhile, make the grilled cheese croutons: assemble sandwiches by placing 2 slices of cheese and 2-3 slices of bacon in between 2 slices of bread. Heat butter in a pan and brown sandwiches until the cheese has melted and the bread is toasted. Set aside to slightly cool.
- Slice into crouton cubes.
- To serve, ladle soup into bowls and place grilled cheese croutons on top.
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