2 15ozcan or cartons of diced tomatoes in juiceunsalted
1tablespoonhoney
2teaspoonssalt
1teaspoonpepper
½teaspooncrushed red pepper flakesoptional
Grilled Cheese Topper (Optional)
6slicesthick bread
6-8ozcolby jack cheeseshredded or sliced
Instructions
Stove Top Tomato Soup Directions
Heat oil over medium heat. Add diced shallots and saute for 5 minutes or until shallots begin to become translucent. Add the minced garlic and oregano salt and pepper and saute for another 2-3 minutes.
Add the broth, honey, and tomatoes and bring to a boil. Reduce heat to a simmer, cover and allow to simmer for 3-4 hours, stirring occassionally.
Puree the soup in batches in a blender with the lid slightly cracked to allow steam to espape or by using an immersion blender.
Slow Cooker Tomato Soup
Heat oil in nonstick skillet. Saute shallots, garlic and oregano for 3-5 minutes.
Transfer sauteed veggies to slow cooker, along with the stock and canned tomatoes, honey, and spices. Cook on low for 8 hours or high for 4 hours. Puree before serving if desired.
Grilled Cheese Topper
Heat the broiler to high on your oven.
Slice bread slices to fit on top of soup bowls. Toast bread on each side. Place cheese on each slice of bread and return to the broiler for 3-5 minutes or until cheese is melted.
Ladle the soup in 6 bowls. Top the soup with the toasted cheese bread.
Notes
Nutrition values are based on soup without grilled cheese crouton.
The higher quality the canned tomatoes, the less amount of time the tomato soup has to cook down. If you use San Marzano tomatoes, you can cut the cooking time down to 30 minutes and still have fabulous results.
This tomato soup is already Gluten Free. But to make these Grilled Cheese Croutons Gluten-Free, use your favorite Gluten-Free Bread.
Puree your soup using an immersion blender or blender. This is not necessary, but smooth soups are preferred in my household.
Top the tomato soup with the grilled cheese toast, right before serving to keep my giant grilled cheese crouton from getting soggy.