Creamy Tomato Soup with Grilled Cheese “Croutons”

Ingredients

•     2 tablespoons olive oil
•     1 onion, diced
•     3 garlic cloves, minced
•     1/4 teaspoon crushed red pepper flakes
•     1 bay leaf
•     2 (28-ounce) cans whole tomatoes
•     1/2 cup heavy cream
•     1 tablespoon brown sugar
•     3/4 cup low-sodium vegetable broth
•     1 tablespoon chopped fresh parsley leaves, for garnish

    For the grilled cheese croutons

•     4 slices wheat bread
•     2 tablespoons unsalted butter, softened
•     4 ounces shredded sharp cheddar cheese

   

Instructions

•     Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and please remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
•     Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
•     Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
•     Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
•     Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
•     Serve immediately with “croutons”, garnished with parsley.

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