Tomato Soup with Cheese Croutons

Progresso® chicken broth provides a simple addition to this flavorful tomato soup topped with grilled cheesy crouton - a perfect side dish.

  • Prep Time 45 min
  • Total Time 55 min
  • Servings 12

Ingredients

2
tablespoons olive oil
1
large onion, chopped (1 cup)
1
clove garlic, finely chopped
1
can (28 oz) whole tomatoes, undrained
2
cups Progresso™ chicken broth
2
tablespoons basil pesto
1
cup whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3
oz fontina cheese, shredded (3/4 cup)
4
slices (1/2 inch thick) rustic white bread
2
tablespoons butter or margarine, softened
  • 1 In 5-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil until onion is tender. Add tomatoes and broth, breaking up tomatoes. Heat to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally. Stir in pesto, whipping cream, salt and pepper with whisk until blended. Remove from heat. Cool 10 minutes. In blender, place half of soup. Cover; blend on high speed until smooth. Return to Dutch oven. Repeat with remaining soup.
  • 2 Sprinkle 1/3 cup cheese on each of 2 bread slices; top with remaining bread slices. Spread 1 tablespoon of the butter over one side of sandwiches. Place sandwiches, butter sides down, in 12-inch skillet. Cook over medium heat about 3 minutes or until bottoms are golden brown. Spread remaining 1 tablespoon butter over other sides of sandwiches. Turn; cook 2 minutes or until cheese is melted.
  • 3 Cut each sandwich into 6 squares. Place a grilled cheese crouton on top of each serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
189
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
),
Sodium
479mg
479%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 Vegetable; 3 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.