This is a decidedly noncreamy tomato soup, with acidity front and center. Buttery, cheesy bites of grilled cheese sandwich function as croutons, making the dish a sophisticated version of a childhood favorite.
Based on a recipe at beachbodyblog.com.
Tomato Soup With Grilled Havarti Cheese Croutons
3 servings (makes about 4½ cups)
½ medium onion
1 28-ounce can whole, peeled, fire-roasted plum tomatoes
1 tablespoon olive oil
¼ to ½ teaspoon kosher salt
1 teaspoon ground hot or sweet paprika
½ cup dry white wine
2 cups no-salt-added vegetable broth (may substitute chicken broth)
2 tablespoons unsalted butter, at room temperature
2 thick slices multigrain bread
2 ounces Havarti cheese, preferably with caraway seed
1½ tablespoons pesto
½ lemon
Preheat the oven to 400 degrees.
Coarsely chop the onion. Place the tomatoes in a medium bowl; gently crush them with your hands.
Heat oil in a medium saucepan over medium-high. Once the oil shimmers, add the onion. Cook for 3 to 4 minutes or until onion begins to soften. Add tomatoes, ¼ teaspoon of the salt and all of the paprika; cook for 3 minutes, stirring, then add the wine and broth. Bring to a boil, then reduce heat to medium-low and cook for 15 minutes, stirring occasionally.
Spread a total of 1½ tablespoons of the butter on both sides of each slice of bread. Cut the cheese into small pieces; place them on one slice of bread, then drizzle with the pesto. Top with the other slice. Melt the remaining ½ tablespoon of butter in a small, ovenproof skillet over medium heat. Place the sandwich in it and cook for 3 minutes on each side, until lightly browned, then transfer the skillet to the oven; bake for about 6 minutes.
Turn off the heat under the saucepan. Use an immersion blender to purée the soup for 1 to 2 minutes, until smooth. Taste, and add salt, as needed. Squeeze the lemon half into the soup, being careful not to introduce any seeds.
Transfer the grilled cheese sandwich to a cutting board; cut into bite-size pieces.
Divide the soup between wide, shallow bowls. Garnish with the grilled cheese pieces. Serve hot.
