Creamy Tomato Soup with Grilled Cheese Croutons

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Grilled cheese sandwich crouton recipe makes a tasty addition to creamy tomato soup. Recipe developed by George Duran for Hunt's

  • 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

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  1. 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.
  2. Add water, tomato sauce and tomato paste to saucepan; stir to combine. Reduce heat and simmer 15 minutes or until thickened slightly, stirring occasionally.
  3. Remove soup from heat. Carefully blend mixture in saucepan with hand-held immersion blender until smooth. Stir in milk and keep warm; set aside.
  4. 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.
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Nutrition Information
Calories: 471 View complete nutrition information
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