Tomato Basil Soup With Grown Up Grilled Cheese Add garlic and veggies and cook until fragrant. add soup ingredients: add the tomatoes, ½ the basil, spices, and veggie broth. boil over medium high heat then reduce and simmer for 20 minutes. blend: transfer the soup to a high speed blender, add the remaining ¼ cup of basil and optional parmesan. blend until smooth. Chef boudreaux shows you how to level up your grilled cheese sandwich in this video, and you can see him make a bomb tomato basil soup!!subscribe bit.l.
Tomato Soup Pesto Grilled Cheese The Ultimate Grown Up Grilled Boil: add the pureed tomatoes and all the rest of the ingredients for the soup (except the cream) and bring to a boil. simmer: after boiling for 10 minutes, reduce the heat, add the cream, and let the soup simmer for 10 15 minutes. prep: while the soup is simmering, make the grilled cheese croutons. Preheat oven to 400 degrees f. line a large baking sheet with parchment paper. place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. generously season with salt and pepper. roast in the oven for 40 45 minutes. Instructions. preheat the oven to 200°c 390°f. place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the balsamic vinegar, olive oil, sugar and salt. stir to combine and place in the oven for 25 30 minutes until the tomatoes are broken down and have started to caramelize. Instructions. start the soup: heat the olive oil to medium heat. add the minced garlic and cook for 30 seconds to 1 minute until light brown and fragrant. stir in both cans of tomatoes, vegetable broth, garlic powder, onion powder, ½ teaspoon of the salt, and basil (if using). bring to a simmer.
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