There are so many recipes for tomato basil soup and I have tried many of them. I used to stick with all fresh tomatoes, but as I began to experiment, I found that using a combination of both fresh and canned tomatoes rendered a soup that had the best flavor. Grilled Cheese is a classic accompaniment to a good tomato soup, so I decided to create a crouton from it. You can use any cheese use like — I love the creaminess of the brie and port salut is another creamy cheese that works well for these croutons. This version of soup does not have any cream, as I garnished the soup with some greek yogurt which had the effect of toning down the acidity and adding some richness to the soup without making it heavy.
Serves 4
Click here for the recipe.
