Tomato and carrot soup with mini grilled cheese brochettes

Prep Time: 20 minutes

Cooking Time: 21 minutes

Quantity: 4 servings

Ingredients

• 15 mL (1 tbsp.) canola oil

• 1 chopped onion

• 2 diced carrots

• 15 mL (1 tbsp.) chopped garlic

• 750 mL (3 cups) vegetable broth

• 6 tomatoes, seeded, hulled and cubed

• 1 can (156 mL) tomato paste

• 375 mL (1 1/2 cups) tomato coulis

• 1 bay leaf

• 15 mL (1 tbsp.) chopped fresh oregano

• Salt and pepper to taste

• 125 mL (1/2 cup) 35% cooking cream

• 60 mL (1/4 cup) softened butter

• 6 slices white sandwich bread

• 3 slices thick yellow cheddar cheese

 

Preparation

1. In a saucepan, heat oil over medium heat. Cook onion, carrots and garlic for 1 to 2 minutes.

2. Add vegetable broth, tomatoes, tomato paste, tomato coulis and herbs. Season with salt and pepper. Bring to a boil, then simmer for 20 to 25 minutes on medium-low heat. About 2 minutes before the end of cooking time, pour in the cream. Remove bay leaf and discard.

3. Transfer the mixture to the jar of an electric blender. Blend for 1 to 2 minutes until smooth and creamy.

4. Meanwhile, butter one side of the bread slices. On the unbuttered side of three slices of bread, spread cheddar cheese slices. Cover with remaining bread slices, buttered side out.

5. Heat a skillet over medium-low heat. Cook sandwiches for 2 minutes on each side. Set aside on a plate and let cool before cutting each sandwiches into quarters.

6. Place three pieces of grilled cheese on each four skewers.

7. Serve soup with grilled cheese skewers.