Spaghettios Tomato Soup
Spaghettios Tomato Soup. I hate to admit that soup season is around the corner because I am just not ready to give up summer recipes. But this tomato soup topped with grilled cheese croutons and basil and filled with spaghettios is too good to pass up. All the cozy delicious goodness of fall but also a fun bowl that is just as good in the summer !!
I am not at all ready to welcome fall, but soup Mondays…well I do miss them slightly. And it is inevitable…as much as I am trying to avoid the truth…summer is ending soon. I am definitely one of those people who is never willing to give it up. So from now on you will still be seeing a mix of summer and fall recipes on our blog.
But for tonight…it is a fall soup night. And tomato soup is also good for summer so I guess I consider it both a fall and summer recipe. But it’s definitely got a cozy vibe to it and the grilled cheese croutons make it fun and the basil gives it a summery taste and feel.
And the one thing I think everyone can agree on about this soup is the Spaghettio nostalgia. This is basically the adult version of everyones favorite food growing up. This definitely brings back the kid in all of us.
Speaking of not being ready to give up summer…this weekends weather at the beach is looking kind of epic. Sunny and 75 kind of weather everyday. So I will admit September beach weather is pretty much fire. So of course I will be spending another weekend at the beach and we will definitely be making more summer dishes while we are there !!
Ingredients
4 tablespoons olive oil
2 sweet onions; chopped
1/4 cup sherry cooking wine
2 garlic cloves; chopped
4 cups chicken stock
28 ounces fresh tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup pasta
1/2 cup heavy cream
fresh basil for serving
For the Croutons
4 slices bread
2 tablespoons butter
4 slices American cheese
Directions
In a large pot, heat the olive oil. Add the onions and cook until golden brown for about 20 - 25 minutes. When the onions begin to dry up, add the sherry cooking wine a little at a time. Add the garlic and cook for another 1 - 2 minutes.
Stir in the chicken stock, tomatoes, salt, and pepper. Bring to a boil and add the pasta. Let the soup simmer for about 10 minutes or until the pasta is cooked. Stir in the heavy cream and simmer for 5 - 10 minutes, stirring frequently.
Coat one side of each slice of bread with butter. Lay two slices of bread in a large skillet, buttered side down. Top each slice with two slices of cheese and remaining slice of bread, buttered side up. Cook until each side is golden and cheese has melted. Let cool and slice into cubes.
Serve soup topped with grilled cheese croutons and fresh basil.
