Tomato-n-Grilled Cheese Soup Recipe! #tipit

Ingredients: Olive oil 1 onion, diced 1 teapsoon Italian seasoning ¼ teaspoon black pepper ¼ teaspoons red pepper flakes Pinch salt 6 large cloves garlic, or 8 small cloves), pressed through garlic press 3 ounces (½ can) tomato paste 1 (28 ounce) can whole, San Marzano-style tomatoes 1 ounce fresh basil leaves ¼ heaping cup flat-leaf parsley 1 tablespoon sugar 4 cups chicken stock, hot ½ cup grated parmesan cheese French baguette, sliced into about 12 (½”) slices 1 small clove garlic, peeled but whole 1 – 1 ½ cups shredded, Italian-style 4 Cheese blend

1 tablepsoon chopped parsley, for garnish

Directions Place a soup pot over medium-high heat, and add in about 3-4 tablespoons of olive oil; once hot, add in the diced onion and saute for few minutes until the onion begins to slightly brown. Add in Italian seasoning, the black pepper, the red pepper flakes and a pinch of salt, and stir to combine; add in the garlic, and stir that in to incorporate.

Once the garlic become aromatic (about 30 seconds or so), add in the tomato paste and allow it cook for a minute or so to cook out the raw flavor; then, add in the canned tomatoes, the fresh basil and parsley, and the sugar, and stir to combine. Add in the chicken stock, and then simmer the soup, partially covered, for 20 minutes.

After the 20 minutes, turn off the heat and add in the grated parmesan, and stir; then, using a hand-held immersion blender (or even your blender, but work in batches!), puree the soup until completely smooth; check the seasoning to see if any additional salt/pepper is needed. Make some garlic toasts by drizzling some oil over the baguette slices, then placing them onto a baking sheet and under the broiler just until golden and toasty; then, rub the clove of garlic over each slice and add a pinch of salt. (You can leave your broiler on for the next step.)

To assemble your bowls, ladle some soup into oven-safe bowls, and top each with about 2-3 garlic toasts; then, sprinkle on about ¼ cup (or more) of the cheese, and place under the broiler to melt and become bubbly; carefully remove and garnish with a sprinkle of parsley before serving.