Tomato Soup with Grilled Cheese Croutons

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.
10m
PREP TIME
20m
COOK TIME
184
CALORIES
15
INGREDIENTS

Servings: 9 (1 cup)

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Ingredients

INSTRUCTIONS

  • 1 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
  • 2 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
  • 3 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.
  • 4 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.

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