Creamy Tomato Soup with Grilled Cheese Croutons
30Prep Time Minutes
50Total Time Minutes
10Number of Ingredients
1/4 cup Pure Wesson® Canola Oil
1-1/2 cups chopped yellow onion
1/2 cup chopped carrot
2 tablespoons finely chopped garlic
4 cups water
1 carton (33.5 oz each) Hunt's® Tomato Sauce
2 cans (6 oz each) Hunt's® Tomato Paste
1 can (12 oz each) evaporated milk
4 tablespoons butter, softened
8 slices whole grain bread
8 slices (3/4 oz each) Cheddar cheese
1/2 cup grated Parmesan cheese
|% Daily Value|
|Total Fat||27 g||41%|
|Saturated Fat||12 g||60%|
|Dietary Fiber||9 g||36%|
|Vitamin C||14 mg||23%|
|Vitamin A||2423 iu||48%|
Heat oil in large saucepan over medium-high heat. Add onion and carrot; cook 2 to 3 minutes or until onion is tender. Add garlic; cook 1 minute more or until fragrant.
Add water, tomato sauce and tomato paste to saucepan; stir to combine. Reduce heat and simmer 15 minutes or until thickened slightly, stirring occasionally.
Remove soup from heat. Carefully blend mixture in saucepan with hand-held immersion blender until smooth. Stir in milk and keep warm; set aside.
Make grilled cheese croutons by buttering 1 side of each bread slice. Place Cheddar cheese on half the bread on the non-buttered side. Top with remaining bread slices, buttered side out. Cook in large skillet over medium heat until both sides are golden brown and cheese is melted. Let sandwiches stand 2 minutes. Trim top crust and cut into cubes. Place half of a cubed sandwich into each bowl of soup. Sprinkle with Parmesan cheese; serve.