Tomato soup and grilled cheese is a classic combination. Right now, there’s an abundance of tomatoes and they’re at their ...

We weren’t sure what to expect when I made this soup on Sunday evening. Then we tasted it. It’s possibly the best we’ve had this wintry soup season.

Make the garlic croutons: Place one oven rack in the middle position and heat the oven to 350 degrees. Cut the bread loaf in half (as you would a sandwich, not like a hamburger bun).

While croutons are baking, prepare soup. In large Dutch oven or soup pot, melt butter and oil over medium-low heat until it sizzles. Add onion, and cook until translucent, about 5 minutes.

Make the croutons. Heat the oven to 375 degrees. Heat 1 1/2 tablespoons olive oil with 1 clove garlic in a pan over medium heat. Add the bread cubes and 1 sprig savory.

Comforting tomato-basil soup is the perfect thing to pack your loved one for a tasty and simple lunch at school. Comforting tomato-basil soup with grilled cheese croutons will make you drool ...

Tomato Soup with cheesy croutons! Ingredients (serves 6): 6 Tbs butter; 1 medium onion, diced; 4 garlic cloves, minced; 56 oz (two 28 oz cans) crushed San Marzano tomatoes; 1 cup vegetable stock; ...

Make the croutons: Set a large skillet over medium-high heat and add 3 tablespoons oil. Once hot, add bread and toast both sides, shaking pan, until golden, 2-4 minutes. Transfer croutons to a ...

In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of salt and pepper and cook over moderately high heat, stirring, until softened but ...