Best 2 Cold Tomato Thyme Soup With Grilled Garlic Croutons Recipes

Amongst the enticing spectrum of culinary delights, few dishes offer a symphony of flavors quite like cold tomato thyme soup with grilled garlic croutons. This refreshing summer soup, boasting a vibrant crimson hue, is a delectable dance of tangy tomatoes, aromatic thyme, and the subtly piquant bite of grilled garlic croutons. It's a soup that captures the essence of the season, transforming ripe, juicy tomatoes into a chilled, flavorful delight that tantalizes the taste buds. Whether served as a light lunch, an elegant appetizer, or a refreshing side dish, this cold tomato thyme soup with grilled garlic croutons is guaranteed to leave an indelible mark on your culinary repertoire.

Here are our top 2 tried and tested recipes!

COLD TOMATO-THYME SOUP WITH GRILLED GARLIC CROUTONS

Cold Tomato-Thyme Soup with Grilled Garlic Croutons image

Categories Soup/Stew Garlic Herb Onion Tomato Freeze/Chill Summer Chill Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 12

Ingredients

5 tablespoons olive oil (preferably extra-virgin)
2 cups finely chopped onions
3/4 cup finely chopped peeled carrots
2 1/2 teaspoons finely chopped garlic
1 bay leaf
3 pounds ripe tomatoes, halved, seeded, chopped (about 5 cups)
3 cups canned low-salt chicken broth
3 tablespoons finely chopped fresh thyme or 1 tablespoon dried
1 cup hickory smoke chips, soaked in water 30 minutes, drained
3 3/4-inch-thick slices sourdough bread
1 garlic clove, halved
Fresh thyme sprigs (optional)

Steps:

Heat 4 tablespoons oil in heavy large pot over medium heat. Add onions, carrots, finely chopped garlic and bay leaf. Cover; cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes. Cover; cook until tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate, stirring often, about 20 minutes. Add broth and chopped thyme. Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.
Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into soup in pot. Season with salt and pepper. Chill uncovered until cold, then cover. (Can be made 1 day ahead. Keep chilled.)
Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush 1 tablespoon oil over both sides of bread slices. Grill bread until lightly browned, about 2 minutes per side. Rub garlic clove halves over bread. Cut bread into 3/4-inch cubes.
Divide cold soup among bowls. Top with croutons. Garnish with thyme.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY

Tomato Soup With Grilled Cheese Croutons Recipe by Tasty image

Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.

Provided by Tasty

Categories Dinner

Time 45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, diced
3 garlic cloves, minceds
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 teaspoon sugar
28 oz 1 can of whole peeled tomatoes
3 cups vegetable stock
1 large sprig of fresh basil
1 cup heavy cream
4 slices of bread
unsalted butter, room temperature
sliced cheddar cheese

Steps:

Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
Serve the tomato soup topped with the grilled cheese croutons.
Enjoy!

Tips:

Use ripe, flavorful tomatoes. This is key to making a delicious soup. If you don't have access to fresh tomatoes, you can use canned tomatoes, but be sure to choose high-quality ones.
Don't overcook the tomatoes. You want them to be soft but still hold their shape. Cook them just until they start to break down.
Use a good quality olive oil. This will add flavor and richness to the soup.
Season the soup to taste. Add salt, pepper, and other seasonings to your liking.
Garnish the soup with fresh herbs and croutons. This will add a pop of color and flavor.

Conclusion:

Cold tomato thyme soup with grilled garlic croutons is a refreshing and flavorful soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. So next time you have a craving for soup, give this recipe a try.