Tomato-Basil Soup with Grilled Cheese Croutons

April 27, 2016
Photo: Jennifer Causey
What tomato soup is complete without a grilled cheese? In this recipe, make adorable grilled cheese croutons for dunking and dipping in this quick weeknight staple dinner.
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Tomato-Basil Soup with Grilled Cheese Croutons

Photo: Jennifer Causey
View Recipe: Tomato-Basil Soup with Grilled Cheese Croutons

This fast weeknight meal boasts three times the protein compared to common store-bought varieties.

Cost for 4: $11.55
Total Time: 30 minutes

This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.

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1. Place Oven Rack On Top

Photo: Jennifer Causey

Place oven rack on top third of oven. Preheat broiler to high. Halve tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined baking sheet. Broil 5 minutes or until skins are slightly blackened. Remove and discard skins. Discard foil.

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2. Heat Olive Oil

Photo: Jennifer Causey

Heat olive oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.

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3. Carefully Place Tomato Mixture in Blender

Photo: Jennifer Causey

Carefully place tomato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. Divide soup evenly smong 4 bowls.

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4. Line Baking Sheet

Photo: Jennifer Causey

Line baking sheet with foil. Coat 1 side of bread slices with cooking spray; turn over. Top 2 slices with cheese and remaining bread slices. Place sandwiches on pan; broil 30 seconds on each side or until toasted. Cut each sandwich into 6 pieces; top servings evenly.

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