Tomato Soup with Cheese Crouton

A comforting tomato soup with a creamy texture, served with crunchy cheese croutons on top.

Ingredients:

• 4 large tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil
• 4 slices bread
• 1 cup grated cheese cheddar or mozzarella
• 1 tablespoon butter

Instructions:

In a big pot, heat the olive oil over medium-low heat

Add the minced garlic and chopped onions and saut until the onions are clear

Put in the chopped tomatoes and cook them until they begin to fall apart

Put in the vegetable broth, raise the heat, and cook for 15 minutes

Pour the soup into a blender and blend it until it is smooth

Add the heavy cream and season with pepper and salt to taste

In the meantime, heat the oven to 375F 190C

Spread butter on the bread slices, and then top them with peeled cheese

In a baking sheet, put the bread slices

Bake for 8 to 10 minutes, or until the cheese melts and bubbles

Cut the cheesy bread into pieces about the size of croutons

Add cheese croutons to the tomato soup and serve it hot