Skill level: Easy
Prep time: 15 minutes
Cook time: 1¼ hour
Serving size: 4-6 ounces
Yield: about 5 cups/1180 ml
Ingredients:
- 6 tablespoons/90 ml MagicalButter or MB coconut oil
- 1 can (28 ounces/800 g) crushed tomatoes (preferably San Marzano)
- ½ cup/120 ml heavy cream
- 2 tablespoons/30 ml No MSG Organic Chicken Base
- 1 tablespoon/15 ml pink Himalayan salt
- 5-8 cloves garlic, minced
- 1 medium-sized yellow onion, chopped
- 1 teaspoon/5 ml freshly ground black pepper
- 1 pinch/⅓ ml saffron threads
How to:
- In a large sauté pan set to medium, heat the MagicalButter or oil for 2-3 minutes.
- Add the onions, and sauté 10-15 minutes, stirring occasionally until golden brown.
- Add garlic, and cook 1 more minute.
- Remove the pan from heat, and transfer the contents to your MagicalButter machine. Add the rest of your ingredients into the machine, and secure the head.
- Press the Temperature button, and select 160ºF/71°C; then press the 1 Hour/Oil button.
- Serve your Kushy Tomato Soup fresh and hot, with Gooey Grilled Cheese Croutons scattered on top. Enjoy!
Grilled Cheese Croutons Ingredients:
- 4 tablespoons/60 ml MagicalButter Coconut Oil
- 4 slices multi-grain country bread, crusts removed
- 4 ounces/115 g Boursin (Gournay) cheese
- 6-8 ounces/170-230 g Gruyère cheese, grated
- 4 slices white American cheese
- Garlic salt and freshly ground pepper to taste
How to:
- Spread Boursin cheese on one side of each slice of bread.
- Add the other cheeses atop the Boursin; then carefully pair two bread slices together with the cheeses to the inside, forming a cheese sandwich. Repeat with the remaining two slices.
- Oil both outsides of the 2 sandwiches. Sprinkle on garlic salt and pepper.
- In a large sauté pan set to medium, heat each side of the sandwiches until a golden brown color emerges, and the cheese is melted.
- Let them relax for 2 minutes; then slice them into 1-inch cubes. Scatter your Gooey Grilled Cheese Croutons atop your awesome Kushy Tomato Soup, and enjoy. Easy, cheesy, and sure to please me!
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