Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 2 tablespoons Olive Oil
• 1 whole Yellow Onion, chopped
• 3 cloves Garlic, minced
• 28 oz Canned Crushed Tomatoes
• 4 cups Vegetable Broth
• 1 teaspoon Dried Basil
• 0.5 teaspoon Dried Oregano
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 cup Heavy Cream (or Coconut Cream for Dairy-Free)
• 4 slices Bread Slices
• 0.5 cup Cheddar Cheese, shredded

Instructions

1. 1Heat the olive oil in a large pot over medium heat.
2. 2Add the chopped onion and cook until softened, about 5 minutes.
3. 3Add the minced garlic and cook for 1 minute more.
4. 4Stir in the crushed tomatoes, vegetable broth, basil, oregano, sugar, salt, and pepper.
5. 5Bring to a simmer and cook for 20 minutes, stirring occasionally.
6. 6While the soup is simmering, prepare the grilled cheese croutons.
7. 7Butter one side of each bread slice. Place two slices butter-side down in a skillet over medium heat.
8. 8Sprinkle cheddar cheese over the bread slices. Top with the remaining bread slices, butter-side up.
9. 9Cook until golden brown and the cheese is melted, about 3-4 minutes per side.
10. 10Cut each grilled cheese sandwich into small cubes (croutons).
11. 11Remove the soup from the heat and stir in the heavy cream (or coconut cream).
12. 12Blend the soup with an immersion blender until smooth. (Alternatively, carefully transfer the soup to a regular blender and blend until smooth).
13. 13Serve the soup hot, topped with the grilled cheese croutons.

Substitutions

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