Tuesday, January 5, 2016

San Marzano Tomato Soup With Basil Butter Crusted Fontina Grilled Cheese Croutons

San Marzano Tomato Soup With Basil Butter 
Crusted Fontina Grilled Cheese Croutons 
Serves 4 to 6.
1/2 cup unsalted butter
1 large onion, sliced
1 tsp. salt
2-28 oz. cans San Marzano Tomatoes, undrained and broken up a bit 1 tsp. sugar

1/2 cup heavy whipping cream 2 T. chopped fresh basil
4 slices dense white bread, crusts trimmed 4 to 6 thick slices Fontina cheese
1/4 cup unsalted butter
2 T. freshly grated Parmesan cheese

1 T. chopped fresh basil
1. For soup, melt butter in a 4-quart soup pot over medium low heat. Add onions and salt and cook, covered, for about 30 minutes or until very soft but not browned.

2. Add the tomatoes, their juices and the sugar; bring to a simmer. Cover and cook for another 30 minutes over low heat. Puree soup in batches in the blender and return to the pot and bring to a simmer. Whisk in the cream and bring to a simmer. Stir in the basil and season to taste with salt and pepper.

3. For the croutons, top 2 slices bread with the fontina cheese and then remaining bread slices. Mash together the butter, Parmesan cheese and basil. Spread 1/4 of the butter on each side of the sandwiches. Cook in a nonstick skillet until well browned and crisp and cheese melts. Cut sandwiches into small squares and serve floating in the soup. 

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