Easy Classic Tomato Soup with Grilled Cheese Croutons

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, chopped
• •2 garlic cloves, minced
• •1 (28-ounce) can crushed tomatoes
• •1 cup vegetable broth
• •1 cup heavy cream
• •1 teaspoon sugar
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 teaspoon dried basil (optional)
• •4 slices of bread (for grilled cheese)
• •2 tablespoons butter (for grilled cheese)
• •4 slices of cheddar cheese (or cheese of choice)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and garlic, and sauté until softened, about 5 minutes.

3. 3

   Add the crushed tomatoes, vegetable broth, heavy cream, sugar, salt, black pepper, and dried basil (if using). Stir to combine.

4. 4

   Bring the mixture to a simmer and let cook for 20 minutes, stirring occasionally.

5. 5

   While the soup simmers, prepare the grilled cheese. Butter one side of each bread slice.

6. 6

   Place two slices of bread butter-side down on a skillet over medium heat. Add two slices of cheese to each bread slice, then top with the remaining bread slices, butter-side up.

7. 7

   Cook the sandwiches until golden brown and the cheese is melted, about 2-3 minutes per side. Remove from the skillet and let cool slightly.

8. 8

   Cut the grilled cheese sandwiches into small crouton-sized squares.

9. 9

   Blend the soup using an immersion blender (or carefully in a blender) until smooth, if desired. Return to the pot and adjust seasoning as needed.

10. 10

    Serve the soup hot, garnished with grilled cheese croutons on top.