As soon as the Fall weather comes I am making soup in the kitchen!  My first soup of the fall/winter is a yummy, simple, creamy and tasty tomato soup that I made for our monthly girls lunch!  My sisters loved it and so did My Little Gluten Free Girl and I!   I was so happy that I had leftovers so I could enjoy it again the next day 😉

Tomato Soup with Grilled Cheese Croutons

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Dice up one yellow onion and get it going in a big soup pot with a little splash of olive oil.  Cook for about 15 minutes and add about 1 tablespoon of minced garlic and cook for another minute or so. IMG_7179

Next, add in 4 cups of chicken stock or whatever kind of stock is your favorite.  Add in one 28 ounce can of crushed tomatoes along with 1 tablespoon of salt and bring the soup to a boil.  Lower the heat and simmer for about 15 minutes. 

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Next, add in 1 cup of cooked rice and stir in 1/2 cup of heavy cream and return to a simmer stirring often for about 10 more minutes.  I added a few pinches of dried basil and a pinch more of sea salt.

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 I made just regular grilled cheese sandwiches (with gluten free bread) on the Panini press.  I cut one half of the sandwich into little cubes to use as grilled cheese croutons on top of the soup.  The other half of the sandwich is just a yummy grilled cheese to go along with the soup.

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Gluten Free and Yummy 🙂

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