Tomato Soup with Cheese Croutons

  • Prep 45 min
  • Total 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

Steps

  • 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 Facts

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