Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 28 ounces Canned crushed tomatoes
• 2 cups Vegetable broth
• 1/2 cup Heavy cream
• 1 teaspoon Dried basil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 slices Bread slices
• 4 slices Cheddar cheese
• 2 tablespoons Butter

Instructions

1. 1In a large heavy-bottomed pot, combine the 28 ounces Canned crushed tomatoes, 2 cups Vegetable broth, 1 teaspoon Dried basil, 1/4 teaspoon Salt, and 1/4 teaspoon Black pepper. Stir gently with a spoon to ensure all ingredients are well mixed.
2. 2Place the pot over medium heat (approximately 300-325°F / 150-160°C). Bring the mixture to a gentle simmer, where small bubbles consistently break the surface. Once simmering, reduce the heat slightly to maintain a gentle simmer and cook for 15 minutes, stirring occasionally, until the soup is slightly thickened and fragrant.
3. 3Reduce the heat to low (approximately 200-225°F / 93-107°C). Carefully stir in the 1/2 cup Heavy cream. Continue to heat for 2-3 minutes, stirring constantly, until the cream is fully incorporated and the soup is warmed through, ensuring it does not boil.
4. 4Take the 4 slices Bread slices. Divide the 2 tablespoons Butter evenly. Spread 1 tablespoon of butter onto one side of each of two bread slices, and the remaining 1 tablespoon of butter onto one side of each of the other two bread slices. You will now have 4 bread slices, each buttered on one side.
5. 5Take two of the buttered bread slices. Place one of the 4 slices Cheddar cheese onto the unbuttered side of one bread slice, then place a second of the 4 slices Cheddar cheese directly on top of the first cheese slice. Top with the second buttered bread slice, ensuring the buttered side faces outwards, to create one sandwich. Repeat this process with the remaining two buttered bread slices and the last two 4 slices Cheddar cheese to make a second sandwich.
6. 6Place each of the 2 assembled grilled cheese sandwiches on a clean cutting board. Using a sharp knife, carefully cut each sandwich into approximately 1-inch (2.5 cm) squares.
7. 7Heat a 10-inch (25 cm) non-stick skillet over medium heat (approximately 325-350°F / 160-175°C). Once hot, add the cut grilled cheese croutons to the skillet in a single layer, ensuring they are not overcrowded. Cook for 2-4 minutes per side, using tongs to turn them, until they are golden brown on all sides and the Cheddar cheese inside is fully melted and gooey.
8. 8Carefully ladle the warm creamy tomato soup into four individual serving bowls. Immediately top each bowl with a generous portion of the hot, golden brown grilled cheese croutons.

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