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One-Pot Tomato Miso-Butter Soup with Grilled Cheese Croutons



For soup: – 1/4 cup Real California unsalted butter – 1/3 cup white miso paste – 2 tablespoons tomato paste – 2 cups low-sodium vegetable broth – 1 (28-ounce) can San Marzano tomatoes – Kosher salt and freshly ground black pepper, to taste For croutons: – 1/4 cup Real California unsalted butter, room temperature – 4 slices white bread – 4 slices Real California sharp Cheddar cheese To serve: – Real California heavy cream, for garnish – Chopped fresh parsley, for garnish – Freshly ground black pepper, for garnish Cheddar
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Prep time: 15 minutes

Cook time: 27 minutes

For soup: Melt butter in heavy-bottomed pot over medium-high heat. Add miso paste and tomato paste, and cook, stirring occasionally, until fragrant, about 1 minute.

Stir in broth and tomatoes and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.

Using an immersion blender or blender, blend soup until smooth, working in batches if necessary. Season with salt and pepper, to taste. Keep warm over low heat.

For croutons: Heat large skillet over medium heat. Generously butter one side of each slice of bread with 1 tablespoon butter.

Heat large skillet over medium-high heat. Place 2 slices of bread, buttered-side-down, in hot skillet. Top each slice with half of the Cheddar, and top with second slice of bread, buttered-side-up. Cook on each side until golden-brown, about 3 minutes per side. Cut into 1-inch squares.

To serve: Divide soup among serving bowls. Top with a drizzle of heavy cream, grilled cheese croutons, parsley and additional pepper.

Serves: 6

Tip: Substitute your favorite melty Real California cheese for Real California sharp Cheddar!