So you is likely to be preparing Creamy tomato soup with bread toast recipes for your loved ones but this ideas may be useful.
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You already have some knowledge of how crucial it is to have a fit and healthy heart. Obviously, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already are aware that regular exercise and a healthy lifestyle are vital in terms of the total health of your heart. Did you already know, however, that there are a number of foods that can help your heart be healthy? Go on reading to find out which foods are great for your heart.
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We hope you got benefit from reading it, now let’s go back to creamy tomato soup with bread toast recipe. To cook creamy tomato soup with bread toast you need 15 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Creamy tomato soup with bread toast:
- Provide 1 tablespoon olive oil
- Take 1 onion, diced
- Get 3 garlic cloves, minced
- Get 1/4 teaspoon crushed red pepper flakes
- You need 1 bay leaf
- Prepare 2 (28 ounce) cans whole tomatoes
- Get 1/2 cup heavy cream
- Prepare 1 tablespoon brown sugar
- Get 3/4 cup low-sodium vegetable broth
- Get 1 tablespoon chopped fresh parsley leaves and mint leaves for garnishing
- Provide for the grilled cheese bread
- Prepare 1 tablespoon olive oil
- Prepare 4 slices white or wheat bread
- Use 2 tablespoons unsalted butter, softened
- Take 4 ounces shredded sharp cheddar cheese(optional)
Steps to make Creamy tomato soup with bread toast:
- Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace 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 cubes.
- 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.
- Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
- Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
- Serve immediately with “bread toast, garnished with mint leaves
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