Pour into large mugs or bowls and serve with fresh crusty buttered bread. Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating ...
Few things scream comfort more than grilled cheese and tomato soup, and chef-author and ... For the crostini: Toast your slices of bread, then rub each slice with the garlic clove so that ...
Finally, we make tomato soup with a twist: Our nod to Tuscan acquacotta relies on homemade croutons — made from toasted cubes of country-style bread — to enrich the tomato-laden broth.
No tomato soup is complete without a cheese toastie to dunk in it, so I quickly made one of these once the soup was ready to serve. Topped with basil and more black pepper, and it was time to eat.