Burst Tomato Soup w Double Grilled Cheese Croutons
It's really hard to make a good grilled cheese on a camp stove. They run so hot. Just turn it on its head with grilled cheese croutons as your garnish on a classic tomato soup.
Burst Tomato Soup w Double Grilled Cheese Croutons
Tested by
7 oz / 180 g
Ingredients
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Oil - 3 TB / 35 g
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Bread, your fav - 2 slice
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Cheddar - 3 oz / 55 g
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Parmesan Cheese - 2 oz / 40 g
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Tomato Paste - 1 tube / 4.5 oz / 130 g
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Baby Tomatoes - 10.5 oz / 300 g
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Garlic - 2 cloves
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*optional* Milk Powder - 3 TB / 20 g
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Water - 16 oz / 475 g
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Salt - 1 tsp / 5 g
Steps
1. Tear bread into pieces
2. TURN ON BURNER: MED HEAT
3. Add oil, bread. Toast. Stir
4. Add cheeses. Melt. Stir. Reserve
5. Add baby tomatoes, salt.
6. Cook 2-3 min. Stir
7. Add garlic, tomato paste
8. Cook 1-2 min. Stir. Stir
9. Add water, milk powder
10. Cook 4-7 min. Stir
11. Garnish w/ cheese croutons
EAT & PACK IT OUT