Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 28 oz Canned crushed tomatoes
• 4 cups Vegetable broth
• 1 cup Dairy-free heavy cream
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 slices Gluten-free bread
• 2 slices Dairy-free cheese slices

Instructions

1. 1Combine the 28 oz Canned crushed tomatoes, 4 cups Vegetable broth, 1 teaspoon Sugar, 0.5 teaspoon Salt, and 0.25 teaspoon Pepper in a large heavy-bottomed pot.
2. 2Bring the mixture to a gentle simmer over medium heat (approximately 180-200°F / 82-93°C). Cook for 15-18 minutes, stirring occasionally, until the flavors have melded and the soup has slightly thickened.
3. 3Stir in the 1 cup Dairy-free heavy cream and continue to heat for 2-3 minutes, until the soup is hot throughout and steaming gently; do not allow it to boil.
4. 4While the soup simmers, prepare the grilled cheese croutons: place the 2 slices Dairy-free cheese slices between the 2 slices Gluten-free bread.
5. 5Heat a medium non-stick skillet (e.g., 10-inch) over medium heat. Place the assembled sandwich in the dry skillet and cook for 3-5 minutes per side, until the bread is golden brown and crispy, and the cheese is melted and gooey.
6. 6Transfer the grilled cheese to a cutting board. Using a sharp knife, cut it into 1/2-inch cubes.
7. 7Ladle the hot soup into serving bowls and immediately top each serving with the grilled cheese croutons.

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