Tomato Garlic Soup with Grilled Cheese Croutons
Oct 07, 2016, Updated Dec 22, 2020
A childhood favorite combination – now with a little sophistication. The perfect kind of comfort food together in one bowl of soup. Redesigned with a lingering mellow garlic essence.

Ingredients
- 5 tablespoons extra virgin olive oil, divided
- 2 medium onions, 1 1/2 cups, 1/2" dice
- ¼ cup fresh garlic, about 6 cloves, sliced thin
- 1 cup fresh leeks, whites and light greens, cleaned, sliced thinly
- 2 cups tomatoes*, from canned Italian"San Marzano," large dice
- ¼ teaspoon fresh cracked black pepper
- ¼ teaspoon smoked paprika
- 1 pinch ground cloves
- 2 tablespoons tomato paste
- 3 cups vegetable broth, or chicken broth, preferably homemade
- 3 cups tomato juice (puree) from "san marzano" cans, strained
- ½ teaspoon sea salt, or to taste (will depend on saltiness of broth)
Instructions
- Add 3 T. of olive oil to a heavy soup pot. Set heat to medium- low and add the onions and the garlic. Give a stir and cook them slowly for 5 minutes until translucent, but not colored. Add the leeks, turn heat down to low and cover for 5 minutes until all are softened. Remove the vegetables to a small bowl.
- Add 2 T. olive oil, set heat to medium-high. When hot, add the drained and tomatoes cook until they have started to color around the edges, stirring, about 5 minutes (will add a nice roasted flavor to the soup.) Add the pepper, smoked paprika, cloves and tomato paste, stir in. Cook for 2 minutes, stirring.
- Add the broth and tomato juice (puree.) Stir well, bring to a boil. Now, turn down the heat to low, add the reserved vegetables and cover. Cook at a bare simmer for 30 minutes. Cool slightly. Add half of the soup to a blender, and whirl until smooth. Add it to the chunky soup and stir to combine.
- If you like, you can puree the whole batch of soup; I like it smooth, with some texture.
- Serve warm and garnish with chopped chives and marjoram sprigs. Chopped parsley, basil leaves and tarragon would compliment as well.
- Top with "grilled cheese croutons" - and some extra garlic if you like (see recipe.)
- * I've used 2, 28 ounce cans of Italian San Marzano whole plum tomatoes. Strain the juice (puree) and reserve 3 cups - use remainder for another recipe. Gently remove seeds and juice from the tomatoes, squeeze dry, and coarsely chop them - you will have 2 cups of chopped tomatoes.
- Grilled Cheese Croutons: Ingredients: 2 slices sour dough bread, or your favorite (crusts removed) 2 slices aged cheddar cheese (to fill the bread) 1 T. extra virgin olive oil 2 small garlic cloves, peeled, thinly sliced A pinch of sea salt
- Method: Add the olive oil to a small 8" skillet. Set heat to low and add the garlic. Leave to flavor the oil for 5 minutes - do not color the garlic. Remove the garlic to a plate and reserve.
- Top a slice of bread with the cheese; add the other slice of bread and press down.
- Add the sandwich to the skillet, then turn over with a spatula so both sides of the bread are equally oiled. Raise the heat to medium and cook until golden and crispy and golden, about 3 minutes, turn over and repeat.
- Place the sandwich on a cutting board. Let cool 5 minutes, then cut into even 3/4" squares. Serve on the hot tomato soup. May top the soup with the reserved garlic.
This recipe may not be reproduced without the consent of its author, Karen Sheer.