Burst Tomato Soup w Double Grilled Cheese Croutons

Testing Location:

Portland, OR

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Burst Tomato Soup w Double Grilled Cheese Croutons

Tested by

Chef Corso
Yields 2-4 Servings
Ingredients
20 Minutes

7 oz / 180 g per serving

Weight
Gluten Free, Vegetarian

Ingredients

  • Oil - 3 TB / 35 g

  • Bread, your fav - 2 slice

  • Cheddar - 3 oz / 55 g

  • Parmesan Cheese - 2 oz / 40 g

  • Tomato Paste - 1 tube / 4.5 oz / 130 g

  • Baby Tomatoes - 10.5 oz / 300 g

  • Garlic - 2 cloves

  • *optional* Milk Powder - 3 TB / 20 g

  • Water - 16 oz / 475 g

  • Salt - 1 tsp / 5 g

Steps

1. Tear bread into pieces
2. TURN ON BURNER: MED HEAT
3. Add oil, bread. Toast. Stir
4. Add cheeses. Melt. Stir. Reserve
5. Add baby tomatoes, salt.
6. Cook 2-3 min. Stir
7. Add garlic, tomato paste
8. Cook 1-2 min. Stir. Stir
9. Add water, milk powder
10. Cook 4-7 min. Stir
11. Garnish w/ cheese croutons

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