Soups

Creamy Tomato Soup & Grilled Cheese croutons

7

Perfect for a snowy Saturday at home but special enough for company, it’s the best thing to happen to soup since . . . sandwiches!

6
2 tbsp butter
1 large onion, chopped
1 large garlic clove, minced
2 small carrots, peeled and chopped
2 small celery stalks, chopped
1 small red pepper, chopped
2 tbsp tomato paste
1 tbsp lime juice
1/2 tsp granulated sugar
1/2 tsp salt
1/8 tsp cayenne pepper
3 cups low-sodium chicken broth
796-mL can diced tomatoes
2 tbsp unsalted butter, at room temperature
4 slices white bread
2 square slices cheddar cheese
1. MELT 2 tbsp butter in a large saucepan over medium. Add onion and garlic. Cook until onion is soft, 4 to 5 min. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne. Season with fresh pepper. Cook until vegetables begin to soften, stirring occasionally, 4 to 5 min. Add broth and diced tomatoes and juices. Bring to a boil, then reduce heat to low. Simmer until vegetables are tender, 20 min. 2. PURÉE in 2 batches in a blender until smooth. Return to saucepan set over low to keep warm. 3. SPREAD 2 tbsp butter on both sides of each bread slice. Heat a large frying pan over medium and lay 2 slices in pan. Top each with 1 slice of cheese, then remaining bread. Cook, flipping halfway, until cheese is melted and bread is golden, 4 min. Remove from pan and let cool slightly. Cut into 1/2-in. cubes. 4. LADLE soup into bowls and top with grilled cheese croutons.
Nutritions

Calories
240

Sodium
860mg
35% DV

Fat
8g
13% DV

Protein
6g
13% DV

Carbs
34g
11% DV

Fiber
6g
26% DV
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