Tomato & Zucchini Soup w/ Grilled Cheese Croutons
I know some of you out there have already been experiencing the wonderful fall weather, but here in Charlotte we are finally cooling down. The crisp fall air on my walk home from work tonight made me so excited to have soup on the menu for dinner. I am one of those people who will eat soup all year round, but there is just something different about curling up with a bowl of good soup when the weather is cold. This tomato soup has been one of my favorites since college. Its so simple, but the flavors are rich and the crouton addition makes this dish the ultimate comfort.
2 large zucchinis
4 cans crushed tomatoes
1 container of pacific chicken bone broth
1 cup almond milk
1 large white onion
2 cloves of garlic
1 tbsp ghee
1 tbsp onion powder
1 tbsp garlic granules
1 pinch of pink himalayan salt and black pepper
1/4 cup of freshly granted parm or manchego cheese
Crushed red pepper to taste
Grilled Cheese Croutons:
Sprouted Whole Wheat Bread
1 tbsp ghee
Grass fed cheddar cheese
Roughly chop your garlic and onions, then add to a large pot with a tbsp of ghee. Cook until tender and add to a blender with the crushed tomatoes. Blend until smooth and move back to your large pot. Add in the bone broth, seasoning and almond milk. Stir until the soup comes to a boil. Slice your zucchini into one inch thick rounds and then quarter. Add to your soup and continue to stir. Add in your cheese and turn down to low to keep warm.
The key to the croutons is to toast the bread before you cook it in the skillet. Put your bread in the toaster oven for 2 minutes until crispy. Butter the outsides with your ghee and add two slices of cheddar cheese in between the pieces of bread. Cook on the skillet butter sides out for 1-2 minutes on each side until golden and the cheese is melted. Chop the grilled cheese until crouton size pieces and top a big bowl of your soup with them.