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Spicy Tomato Soup With Grilled Cheese Croutons

Adapted from Stir: Mixing It Up in the Italian Tradition by Barbara Lynch and Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten
  • minutes
  • Serves 6

INGREDIENTS

2 tbsp

extra-virgin olive oil

1

small yellow onion, peeled, halved, and sliced thinly

1 tsp

red pepper flakes

2 28 ounce cans

whole tomatoes

1 1/2 cups

water

1/4 cup

loosely packed fresh basil leaves, plus more for garnish

About 2 teaspoons kosher salt, or to taste

About 1 tablespoon balsamic vinegar, or to taste

4

(1/2-inch-thick) slices rustic white bread

2 tbsp

unsalted butter, melted

4 oz

Gruyère cheese, grated

Neutral oil, such as grapeseed or canola

Freshly ground black pepper