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Roasted Tomato Soup with Grilled Cheese Croutons

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, lunch, Snack
Cuisine American
Servings 4

Ingredients
  

  • 4 cans fire roasted tomatoes
  • 1 tsp salt
  • 1/2 tsp baking soda
  • to taste fresh ground pepper
  • 1.5 tsp garlic minced
  • 2 tsp onion powder
  • 1 cup chicken broth low sodium
  • 1 Tbs brown sugar
  • 1 cup reduced fat evaporated milk
  • 1/2 Tbs basil
  • 1 baguette
  • fresh sliced mozzarella
  • as needed butter

Instructions
 

  • In a large pot, combine the roasted tomatoes, salt, and baking soda. Cook until tomatoes stop bubbling from soda.
  • Add garlic, onion powder, brown sugar, and chicken broth. Bring to a boil for five minutes, stirring regularly.
  • Reduce heat to a simmer.
  • Use a hand blender or regular blender to purée soup.
  • Once soup is blended, add evaporated milk and basil.
  • Simmer for 15 additional minutes while assembling croutons.
  • Warm pan or pancake griddle.
  • Slice baguette into half-inch slices.
  • Place a slice of fresh mozzarella between two sliced pieces of baguette.
  • Butter one side and place on hot pan or pancake griddle.
  • Once cooking, butter the other side of baguette.
  • Cook each side until toasted and cheese is melted.
  • Cut mini grilled cheese into four pieces each, creating grilled cheese croutons.
  • Serve croutons on top of soup and enjoy!
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