Tomato Soup with Grilled Cheese Croutons
Ingredients
- 1 14-ounce can diced tomatoes
- 4 slices bread
- 2 slices cheese KRAFT Singles recommended
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Butter one side of each slice of bread. Place two slices of cheese between two slices of bread. Grill until cheese is melted.
- Cut grilled cheese into bite-size croutons.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add diced tomatoes, vegetable broth, basil, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth.
- Serve hot, garnished with grilled cheese croutons.
