Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 28 oz canned crushed tomatoes
• 1/2 cup heavy cream
• 1 cup chicken or vegetable broth
• 1/2 medium yellow onion, diced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil, chopped(optional)
• 4 slices bread slices
• 1 cup cheddar cheese, shredded
• 1 tbsp butter for grilling

Instructions

1. 1

   Heat olive oil in a pot over medium heat. Sauté the onion for 3 minutes, then add garlic and cook 1 minute more.

2. 2

   Add crushed tomatoes, broth, sugar, salt, and pepper. Simmer for 8 minutes, stirring occasionally.

3. 3

   Stir in heavy cream and simmer 2 more minutes. Blend partially with an immersion blender if a smoother texture is desired, then keep warm.

4. 4

   Meanwhile, butter the outside of the bread slices, fill with cheddar, and grill in a skillet over medium heat for 2-3 minutes per side until golden and melted.

5. 5

   Cut the grilled cheese sandwiches into 1-inch cubes. Ladle soup into bowls, top with grilled cheese croutons and basil, and serve.