Sometimes an idea comes along that is so ingenious, you wonder how you didn’t think of it before. No, I am not talking about the Snuggie. Folks, I am talking about grilled cheese croutons for your tomato soup. Oops, sorry…I just blew your mind didn’t I?!

This invention, passed along by the wonderfully inventive Kevin Lynch of his equally as fabulous blog Closet Cooking, seems such a natural progression of a kitchen classic. We all know and love creamy tomato soup topped with cheesy croutons in the winter, with just enough chew to sink our teeth into, and enough crunch to stand up to the liquid texture of the dish. Or perhaps we have experienced a grilled cheese on your average plate, served side-by-side with our beloved tomato soup. But this? It just brings the experience to a whole new level.

So, not as much a recipe as it is an amazingly brilliant concept (seeing as even the most challenged of cooks can make grilled cheese and soup). Two tips I will give you as you venture out in create are to use day old bread to get a good crusty crunch going to hold up to the soup, and cut the crusts off to allow better access to the gooey, cheesy interior. The type of cheese is up to you and your taste buds. So, here you go! Bon Appetit!

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