Slow-Cooker Creamy Tomato Basil Soup with Grilled Cheese Croutons

From now on, we’re turning all of our grilled cheese sandwiches into croutons for this creamy, hearty and ultra-easy tomato soup. MORE + LESS -

Soup

cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1 1/2

cups vegetable broth

medium onion, finely diced

cloves garlic, finely chopped

tablespoon sugar

1/2

teaspoon salt

1/2

teaspoon pepper

cup heavy whipping cream

1/3

cup fresh basil, finely chopped

slices Italian or homestyle white bread

tablespoons butter, softened

tablespoons grated Parmesan cheese

oz Cheddar cheese, thinly sliced

Hide Images

1

Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, onion, garlic, sugar, salt and pepper. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
2

Add whipping cream. Cover; cook about 15 minutes or until hot. Stir in basil.
3

Meanwhile, spread one side of each bread slice with butter. Sprinkle 1 tablespoon Parmesan cheese on top of buttered side of each slice. Press gently to adhere cheese to bread.
4

Heat 12-inch skillet over medium heat. Place 2 slices bread, buttered side down, in skillet and top each with half of the Cheddar cheese. Place remaining 2 slices of bread, buttered side up, on top of cheese. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Cool 5 minutes; cut each into 1-inch cubes. Serve with soup.

If you like your tomato soup smooth and want to blend it, just let the soup cool 15 minutes before blending. Fill blender one-third to half full of tomato mixture. Remove or loosen center cap from lid of blender. Cover lid with folded dish cloth, and hold it down when blending. Puree until smooth.
If you like your soup slightly sweeter than this more “grown-up” version, just add another tablespoon or two of sugar until you get to the desired level of sweetness.