Skip to main content
BROWSE

View Recipe

CREAMY TOMATO SOUP WITH GRILLED CHEESE CROUTONS

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 8
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 Culinary Circle Grated Parmesan Cheese
DIRECTIONS

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.