How to Make Tomato Soup Upgrades?

 

Ingredients

• For 4 servings,
• Tomato and basil tortellini soup
• 1 box Pacific Foods® Organic Creamy Tomato Soup
• 1 package cheese tortellini
• 1 bunch fresh basil, chopped
• freshly grated parmesan cheese, for garnish

• Spicy garlic tomato soup
• ¼ cup olive oil(60 mL)
• 1 head garlic, cloves peeled and thinly sliced
• ¼ teaspoon kosher salt
• 1 teaspoon red pepper flakes
• 1 box Pacific Foods® Organic Creamy Tomato Soup

• Grilled cheese crouton tomato soup
• 1 box Pacific Foods® Organic Creamy Tomato Soup
• 2 tablespoons unsalted butter, softened
• 4 slices sourdough bread
• 4 slices cheddar cheese
• ½ cup freshly grated parmesan cheese(55 g)

Method

• Make the tomato and basil tortellini soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a boil over medium-high heat. Add the tortellini and cook until tender, about 6 minutes. Remove the pot from the heat and stir in the chopped basil.
• Ladle the soup into serving bowls and garnish with more basil and grated Parmesan.
• Make the spicy garlic tomato soup: Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and fry, stirring constantly, until it begins to turn golden brown, about 4 minutes. With a slotted spoon, transfer the garlic to a paper towel–lined plate to drain.
• Add the chili flakes to the remaining oil and continue cooking, stirring frequently until fragrant, about 2 minutes. Remove all but 1 teaspoon of the chili oil from the pot, reserving the excess oil.
• Add the Pacific Foods® Organic Creamy Tomato Soup to the pot and bring to a simmer over medium heat.
• Ladle the soup into serving bowls and top with the reserved chili oil and garlic chips.
• Make the grilled cheese crouton tomato soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a simmer over medium-heat.
• Meanwhile, spread ½ tablespoon softened butter over one side of each slice of bread. With the buttered side facing out, layer 2 slices of cheddar and ¼ cup shredded Parmesan on 2 slices of bread, then top with the remaining bread, buttered side out.
• In a large pan over medium heat, toast the sandwiches, buttered side down, until golden brown, about 3 minutes. Flip and repeat on the other side, placing a heavy skillet on top to press the sandwiches, until the cheese is completely melted, about 3 minutes. Remove the sandwiches from the pan and let cool for 1 minute. Trim the crust from each sandwich and cut the sandwiches into 1-inch cubes.
• Ladle the soup into serving bowls and top with the grilled cheese croutons.
• Enjoy!