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6 min read

Tomato Soup-rise

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Pairs with: Cline Family Cellars Seven Ranchlands Pinot Gris

Serves: 4



  • 2 (28 oz) cans of whole peeled tomatoes
  • 1 yellow onion (diced)
  • 2 Tbsp garlic (minced)
  • 1 cup heavy cream
  • 2 tsp salt
  • 2 tsp pepper
  • chicken broth (optional - if you need to thin your soup)
  • 3 Tbsp butter
  • 3 Tbsp The Olive Press Chive Olive Oil
  • 6 slices white bread
  • 3 slices cheddar cheese
  • 3 Tbsp mayonnaise


  1. Melt butter in a large sauce pan.
  2. Pour the tomatoes, onions, and garlic in a large pot. Bring to a boil over medium heat. Reduce heat and simmer for 2-3 minutes. Using an immersion blender/hand blender, blend until smooth.
  3. Stir in the heavy cream, salt and pepper. Bring the soup back to a slight boil, then reduce the heat and simmer for about 15 minutes. (Optional: if soup is looking thick, slowly add chicken broth until desired consistency).
  4. While soup is simmering, make croutons: spread mayonnaise on the outside of all slices of white bread.
  5. Heat a cast-iron skillet (or non-stick) and place three slices of bread (mayonnaise side down). Top with slices of cheddar cheese and then the remaining slices of bread (mayonnaise side up).
  6. Flip when the underside has turned golden brown. Once both sides are golden, cut into thirds in both directions to make small square croutons.
  7. Serve soup with a drizzle of Chive Olive Oil and top with the grilled cheese croutons.