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Quick Tomato Soup with Dubliner Grilled Cheese Croutons

Author: Milisa

Ingredients

  • 1 tablespoon butter
  • 1 shallot diced
  • 2 14.5 oz cans diced tomatoes with basil garlic and oregano
  • 2 tablespoons Greek yogurt
  • 1/2 teaspoon salt
  • 4 slices multigrain bread
  • 1/2 tablespoon butter
  • 1 cup shredded Kerrygold Dubliner reduced fat cheese

Instructions

For the soup:

  • Add butter to a saucepan and add diced shallot. Cook 2 minutes and add diced tomatoes. Stir in greek yogurt and salt. Heat for 15 minutes. Blend with a stick blender or traditional blender until desired consistency.

For the grilled cheese croutons:

  • Butter each slice of bread on one side. Add 2 bread slices to a griddle or skillet and place over medium heat. Sprinkle each bread slice with half of cheese. Top with remaining buttered bread. Cook on both sides until browned. Cut into small squares and serve over soup.