Favorite Vegetable Soup + Grilled Cheese Croutons is just what I needed these last couple of days š
Rain this past weekend gave me the perfect chance to make(and eat) soup! This is basically tomato soup with veggies added in šor at least it is veggie soup with a tomato base. I sometimes make it with caramelized onions and a beef broth base which is also yummy!
This recipe makes a lot of soup which is fun for leftovers! Out of this batch I put 2 quarts in the freezer for later and I still had a couple of days of leftovers for lunch!
Food in the freezer is always a good idea for those days that are just so busy or lazyā¦ Iām sure we have all been there š
Tomato or tomato-based soups require one thing and that is a grilled cheese sandwich. And so, the grilled cheese croutons were born! Arenāt they the cutest?? They are super easy to make ā all you need are an oven or toaster oven, bread, and cheese š One sandwich makes 12 croutons!Ā No butter or fat of any kind was used to make these which makes them slightly healthier.
The ingredients list for this recipe is simple and includes foods that you most likely have at home as I have listed below.
Ā Favorite Vegetable SoupĀ Ingredients:
- crushed tomatoes
- tomato paste & sauce
- potatoes
- onions & garlic
- fresh or frozen green beans
- fresh or frozen corn
- fresh or frozen lima beans
- kidney beans
- vegetable broth
Thatās it for the main ingredients! Of course, there are a few more for taste which can be customized accordingly. Even the veggies can be swapped around. For instance, if you hate lima beans switch them out for English peas. Add carrots, or whatever your heart desires!Ā
What I love the most about soups is that the whole meal is in one pot. Last night I made dinner and am pretty sure that I used every pan that I own and all the burners of the stove and probably the oven too! I was kicking myself for not just making soup again šYou canāt beat those wonders.Ā
Favorite Vegetable Soup + Grilled Cheese Croutons
Ingredients
- 2 tbsp olive oil
- 2 cups potatoes, peeled & diced
- 1 medium onion, peeled & diced
- 2 cloves garlic, minced
- 1 28 oz. crushed tomatoes
- 1 28 oz. vegetable broth
- 1 tsp salt & pepper
- 2 cups kidney beans, cooked
- 2 cups frozen green beans
- 2 cups frozen corn
- 3 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar
- 1 tbsp worcestershire sauce
- 1/2 cup tomato sauce
- 4 slices bread
- 2 slices cheddar cheese
Instructions
- Heat olive oil in an 8-quart stockpot. Add potatoes and onions. Cook for about 5 minutes. Add garlic and cook about a minutes, stirring.
- Add all remaining ingredients.Ā Cover pot and cook on medium/low heat for about 30 minutes. Check veggies and cook a few minutes more if needed.
- Heat oven to 400 degrees. Lay 4 slices of bread in a bread pan. Layer cheese slices over 2 slices of bread. Toast the bread for 8-10 minutes or until lightly browned. Sandwich together and cut each sandwich into 12 croutons.
- Top the soup with grilled cheese croutons and fresh or dried parsley.
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