Cream of Tomato Soup with Grilled Cheese Croutons | ENTERTAINING WITH BETH
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CREAM OF TOMATO SOUP AND GRILLED CHEESE CROUTONS
Serves 2-4
Ingredients
29 ounces (855 ML) of diced canned tomatoes
1 cup (240 ml) vegetable broth
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) olive oil
1 garlic clove, minced
1/2 tsp (2.5 ml) salt
1/4 tsp (1.25 ml) pepper
2 tbsp (30 ml) heavy cream
2 tbsp (30 ml) fresh basil, roughly chopped
2 pieces sourdough bread
1 tbsp (15 g) butter
2 pieces mozzarella cheese
METHOD:
In a large sauce pot combine the diced tomatoes and their juice, broth, tomato paste, olive oil, garlic, salt and pepper. Heat on a medium flame and simmer.
Meanwhile, butter 1 side of both pieces of bread. Place one piece in a large skillet, butter side down. Place the cheese on top, and then the second piece of bread on top of that (butter side up). Grill the sandwich until golden brown and then flip and do the same to the other side.
Remove from the heat and set aside on a cutting board. You want it to cool slightly.
Then return to the soup, and with an immersion blender gently puree a bit. You can also do this in a counter top blender. Don't puree too much, since you want to reserve some of the chunky texture. Add the heavy cream. Heat for another minute.
Cut the sandwich into ½ inch squares. Ladle the soup out into bowls, place a few of the grilled cheese croutons on top, and garnish with the fresh basil. Et voila dinner is ready!!
How to Make Croutes
Click here to read the recipe step by step with photos:
#HowTo #Croutes #Bread
Croutes – larger versions of the well-known croutons – are the classic accompaniment to a Provençal bouillabaisse. Here, they are brushed lightly with olive oil and toasted until crisp and browned.
#croutons,#soup
Croutons Recipe| Crunchy Croutons| Bread Croutons| Croutons without Microwave
Today I am gonna to share croutons recipe without Microwave. it's very tasty it will be use in all type of soup but specially in Tomato soup.
I hope you like this video and my effort if you like this video and if it's helpful for you, please do Like, comment, share and subscribe my channel.
Thank you....
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Creamy Garlic Soup with Croutons | Knoblauchcremesuppe | Original Austrian Recipe
Learn how to make Austrian creamy garlic soup with croutons in this easy step by step video.
Cream soups are, quite literally, the crème de la crème of the soups. Hearty creamy garlic soup is easy to make and a classic amongst Austrian creamy soups. Topped with crispy, dark bread croutons, it is an absolute must. But be warned, you won’t become the most popular kisser with this soup. You will, however, be rewarded with a deliciously aromatic delicacy.
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#garlicsoup #austrianrecipes #cooking
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French Onion Soup with Blue Cheese Croutes
Give French onion soup (recipe below) a tasty makeover with delicious blue cheese croutes. It’s perfect for the cooler months.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
French Onion Soup with Blue Cheese Croutes
Serves 4 Prep 10 mins Cooking 25 mins
1 tbs olive oil
20g butter
4 large (about 200g each) brown onions, halved, thinly sliced
5 thyme sprigs
2 tbs plain flour
1/3 cup (80ml) dry white wine (optional)
4 cups (1L) salt-reduced beef stock
1 tsp Coles Dijon Mustard
150g soft blue cheese
8 slices Coles Bakery Stone Baked Light Rye Sourdough Vienna*, toasted
1. Heat the oil and butter in a large saucepan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 3 mins or until the onion softens slightly. Cover and cook, stirring occasionally, for 10 mins or until the onion is soft and light golden.
2. Add the flour and cook, stirring, for 1 min or until the mixture is grainy. Add wine, if using, and cook, stirring, for 1 min or until well combined. Add the stock, mustard and 1 cup (250ml) water. Bring to a simmer and cook for 10 mins or until onion is very soft and the soup thickens slightly. Remove and discard the thyme. Season.
3. Spread blue cheese over the toasts. Ladle soup among serving bowls and top with toasts. Season to serve.
Serve with: chopped chives and thyme sprigs
*Selected stores only.
Want more easy recipes? Check out our ‘Soup & slow cooker meals’ playlist which includes:
Beer mac ’n’ cheese:
15 minute chicken & corn soup:
How to make beef & beer slow-cooked pies:
Slow-cooked beef ragu:
LES CROÛTES BERNARD - UN NOM QU'ON EST PAS PRÈS D'OUBLIER!
Cette semaine, on a invité notre amie Camille dans la cuisine. Pourquoi? Parce que Camille, elle paraît bien à la caméra… mais aussi parce que c’est la seule et unique détentrice de la recette des croûtes Bernard que l’on connaisse. Quoique maintenant, nous aussi on a la recette! Et c’est tant mieux!
Qui est cet obscur Bernard qui a donné son nom à ces délicieuses croûtes? Même Camille n’est pas certaine… Selon elle, ce serait l’ami du père d’une de ses amies. Dans tous les cas, si on se perd en conjectures sur l’origine de la recette, on sait au moins une chose… C’est bon en petit Jésus! Et justement, la fête du petit Jésus approchant à grand pas, voilà une recette idéale pour vos partys de Noël.
Les croûtes Bernard, c’est un peu comme si on avait trouvé le moyen de manger de la fondue au fromage sans tout le trouble et la vaisselle. Avec en bonus du bacon et des petit champignons bien dorés. C’est la recette de petits canapés qui fera de vous une légende. Oh, et si jamais vous connaissez le Bernard responsable de l’invention de ces croûtes, laissez-nous savoir. Faut vraiment qu’on lui dise qu’il a changé notre vie!
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Pour une quinzaine de croûtes Bernard
15 croûtons
1 oignon moyen coupé en petits dés
6 champignons blancs coupés en dés
3-4 tranches de bacon coupées en petits morceaux
1 noisette de beurre
1 oeuf
1 tasse de fromage ferme râpé (le gruyère est un choix majestueux selon Camille, mais à votre goût!)
1/2 tasse de vin blanc
Dans une poêle bien chaude faire fondre le beurre et y ajouter l’oignon, les champignons et le bacon.
Faire cuire à feu moyen élevé jusqu’à ce que les champignons soient bien dorés, le bacon presque cuit et les oignons ramollis et translucides (environ 6-8 minutes).
Pendant ce temps, battre l’oeuf et le mélanger au fromage râpé.
Une fois le mélange oignons-champignons-bacon cuit, ajouter le vin blanc et faire réduire environ 2-3 minutes. Il doit rester un peu de liquide, mais pas trop.
Retirer la poêle du feu et ajouter le fromage et l’oeuf immédiatement en mélangeant vigoureusement pour ne pas que l’oeuf cuise en omelette.
Dans une plaque à biscuits, disposer les croûtons garnis d’environ 1 cuillère à soupe du mélange et enfourner à 450 F durant 6-8 minutes.
Laissez refroidir 1-2 minutes et servir immédiatement à vos invités affamés.
Attention, ça part vite.
Bon appétit les confits!