Tomato Soup and Grilled Cheese Croutons Recipe (with Video)

1. Finely mince a shallot and one clove of garlic. In a pan add 2 Tbsp of butter and melt over medium high heat before adding the minced shallot. Saute for about 3 minutes before adding garlic and then saute that for about 1 minute. Add 1 Tbsp of tomato paste and saute for 30 seconds.
2. Add a shake of oregano and 1 can of whole San Marzano tomatoes. Break the tomatoes up with a wooden spoon and then add 1 cup of water along with 1 tsp of molasses. Bring to a simmer and mix to combine. Let simmer for 30-60 minutes and then add the mixture to a blender.
3. To add to the creaminess of the soup, add 1 piece of torn crustless white bread to the blender and blend on high. As it blends, add olive oil to emulsify the soup. Next add sugar, kosher salt, and more olive oil as necessary until the desired texture and consistency is reached.
4. For the grilled cheese, use mayonnaise on the bread instead of butter along with 2 slices of american cheese. Cook in a pan with melted butter until both sides are nicely golden brown. Remove from pan and cut off crust. Cut the grilled cheese into small crouton-sized pieces.
5. Add the tomato soup to a bowl along with some heavy cream drizzle and grilled cheese croutons.
6. Serve and enjoy.