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Italian Tomato Soup with Pizza-Grilled Cheese Croutons
This recipe is from the Eat at Home Tonight Cookbook. Shared with permission from Tiffany King as part of the cookbook review.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
Italian
Keyword:
Tomato Soup, Grilled Cheese Sandwiches
Servings:
6
people
Author:
Lois
Ingredients
For the Soup
6
tablespoon
salted butter
1
small
onion, diced
2
garlic cloves, crushed
2
tablespoon
all-purpose flour
2
15 ounce
cans tomato sauce
1
14.5 ounce
can beef broth
1
teaspoon
dried basil
1
teaspoon
dried oregano
½
teaspoon
sugar
salt and pepper
For the Pizza-Grilled Cheese Croutons
1
loaf
Italian bread, sliced about ½ inch thick
8
ounces
mozzarella cheese, sliced
6
ounces
pepperoni
Instructions
For the Soup
Melt 2 tablespoons of the butter in a large stock pot over medium heat.
Add onion and garlic and cook over medium heat till soft.
Whisk in flour and cook 1 minute.
Gradually add the tomato sauce and beef broth whisking to blend.
Stir in the basil, oregano and sugar and season with salt and pepper.
Reduce the heat to low and let the soup simmer while you make the sandwiches.
for the Sandwiches
Use the remaining 4 tablespoons of butter to butter 2 slices of bread per sandwich.
Place half the bread slices buttered-side down on a baking sheet.
On each slice of bread, layer a slice of cheese, a few pepperoni followed by another slice of cheese.
Top each with a second slice of bread, buttered-side up.
Broil until the bread is toasty.
Flip the sandwiches and broil until the second side is toasty too.
Remove from the oven and cut the sandwiches in bit-size cubes.
To Serve the Soup
Serve the soup in bowls topped with the sandwich crotons.