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A lighter version of the classic combination of tomato soup with grilled cheese. Instead of a sandwich, the grilled cheese is in the form of a crisp crouton. A bowlful will warm you up on a chilly day.
2 cans (28 ounces each) no salt added crushed tomatoes
2 cups Kitchen Basics® Unsalted Vegetable Stock
1/2 cup jarred roasted red peppers
1 tablespoon sugar
1 1/2 teaspoon McCormick Gourmet™ Basil, Mediterranean
1 1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1 1/2 teaspoon McCormick Gourmet™ Onion Powder, California
1 leaf McCormick Gourmet™ Bay Leaves, Turkish
1 1/2 cups fat free half-and-half
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/4 cup reduced fat mayonnaise
1/4 teaspoon McCormick Gourmet™ Thyme
6 very thin bread slices
3 ounces reduced fat Cheddar cheese, thinly sliced
For the Tomato Soup, place crushed tomatoes, stock, roasted red peppers, sugar, basil, garlic powder and onion powder in blender container; cover. Blend on high speed until smooth.
Pour into large saucepan. Add bay leaf. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes. Add half-and-half and Parmesan cheese; simmer until heated through. Season with pepper. Remove bay leaf before serving.
Meanwhile, for the Grilled Cheese Croutons, mix mayonnaise and thyme in small bowl until well blended. Spread 1 side of each bread slice with mayonnaise mixture. Prepare 3 cheese sandwiches with mayonnaise side out on the bread.
Spray large skillet with no stick cooking spray. Heat on medium heat. Place sandwiches in skillet. Cook 3 minutes per side or until lightly browned. Cool slightly then cut each sandwich into 9 croutons. Top each bowl of soup with 3 croutons.
Make Ahead: Soup may be prepared ahead of time. Cool slightly then cover and refrigerate. Reheat on medium-low heat before serving.
(Amount per serving)
Comfort food at its best! Amybeth Hurst, Portland, ME
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