{"id":17128,"date":"2014-12-11T09:46:34","date_gmt":"2014-12-11T17:46:34","guid":{"rendered":"https:\/\/shescookin.com\/?p=17128"},"modified":"2020-04-03T11:55:06","modified_gmt":"2020-04-03T18:55:06","slug":"the-art-of-cheese-easy-tomato-soup-with-grilled-cheese-croutons","status":"publish","type":"post","link":"https:\/\/shescookin.com\/the-art-of-cheese-easy-tomato-soup-with-grilled-cheese-croutons\/","title":{"rendered":"The Art of Cheese: Easy Tomato Soup with Grilled Cheese Croutons"},"content":{"rendered":"
<\/a><\/p>\n Oh, cheese, how I love thee! Recently, I discovered a new variety that has captured my heart, a crumbly yet creamy, buttery yet tangy, semi-firm hunk of pure joy that quickly became my new obsession. The moment a nugget of Castello\u00ae Aged Havarti\u00a0coated my tongue with its full complexity, I wanted it every night – no crackers or baguette slices needed, only a sip of wine or craft beer and a sliver of fruit to prep my palate for another bite, and another…<\/p>\n <\/a><\/p>\n When it comes to foods of exceptional quality, whether it be an heirloom peach from Masumoto Farms or an heirloom tomato from the farmers market, I’m a purist who prefers to savor that food in its most unadulterated form. When I received a distinguished black cushy cooler-full of Castello’s Aged Havarti it was all my family could do to refrain from devouring it all on cheese boards (if you’re a regular here, you know how much I love cheese boards!). In fact, an artisan cheese board<\/a> and pairings would be my wish if I were stranded on a deserted island.<\/p>\n But we’re not on a deserted island, so we can also enjoy a great American comfort food favorite: a crock of homemade tomato soup and a cheesy grilled sandwich for dipping.<\/p>\n Adapted from Ina Garten’s Easy Tomato Soup with Grilled Cheese Croutons<\/em>, I use only No-Salt canned tomatoes and eliminated the added salt in the original recipe for a low sodium diet. A touch of labneh<\/em>\u00a0(yogurt cheese) and spiciness balances the sweet acidity of tomato soup and bright sun-dried tomatoes mixed into buttery, tangy Castello\u00ae Aged Havarti melted between thick slices of herby rosemary olive bread impart another dimension of flavor to the grilled cheese. Who wouldn’t like a miniature serving of this as an appetizer at a winter soir\u00e9e or tailgate party?!! Here the grilled cheese “fingers” are already dunked, but you will want to serve them alongside and let your guests to the dunking – a soggy grilled cheese is no bueno.<\/p>\n <\/a><\/p>\nFor the Love of Cheese<\/h2>\n
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American Comfort Food Classic<\/h2>\n
Easy Tomato Soup Recipe<\/h2>\n