Tomato and Grilled Cheese Soup
with ACE® BYO Garlic Demi-Baguette
- ACE Bakery® BYO Garlic Demi-Baguette, sliced into ½ inch slices
- Olive oil
- 1 onion, diced
- 1 teaspoon 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 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
- 1 small clove garlic, peeled but whole
- 1 –1 ½ cups shredded, Italian-style 4 Cheese blend
- 1 tablespoon chopped parsley, for garnish
- 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.