20 min Easy

Recommended product

Recommended product

The convenient Pomì Crushed Tomato Sauce Starter packs you already know and LOVE are now available in Crushed Tomatoes with Garlic! This line of 13.8 oz resealable products is reinventing convenience by combining the natural quality of garlic with our chunky blend of rich Italian Crushed Tomatoes. With fragrant garlic already included, this time-saving secret weapon makes all your favorite recipes with ease: sauces, stews, curries, soups, dips, casseroles- you name it! What you don’t use can be stored for up to 5 days in the refrigerator after opening.

EXPLORE
20 min
Time
Easy
Difficulty
Ingredients for
Ingredients
Crushed Tomatoes with Garlic 13.8oz 13.8 oz
Bay leaf1
Brown sugar1 tbsp
Chopped fresh parsley leaves1 tbsp, for garnish
Crushed red pepper flakes1/4 tsp
Garlic, minced3 cloves
Heavy cream1/2 cup
Low-sodium vegetable broth3/4 cup
Olive oil2 tbsp
Onion, diced1
Shredded sharp cheddar cheese4 oz
Unsalted butter, softened2 tbsp
White or wheat bread4 slices
Preparation

I’m sure many of you have heard of grilled cheese and tomato soup…but how about grilled cheese IN tomato soup? These grilled cheese “croutons” compliment the creamy tomato soup recipe perfectly. 

Instructions:

  1. Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tbsp butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and place remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.

  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.

  3. Stir in Pomì Crushed Tomatoes with Garlic and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.

  4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.

  5. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.

  6. Serve immediately with grilled cheese croutons, garnished with parsley.

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