- 1 onion, yellow, diced
- 1 red pepper, diced
- 1 glove minced garlic
- Olive oil
- 1 tablespoon tomato paste
- 28 ounce can crushed tomatoes with oregano, onion and garlic
- 14.5 ounce can chicken broth
- ½ cup half and half
- ½ cup shredded parmesan cheese
- Salt and pepper
- Crushed red pepper (optional)
- Sliced whole wheat bread
- Sliced cheese
- Garlic Powder
Sauté onion and red pepper in 2 tablespoons of olive oil until softened over medium-high heat. Add minced garlic and sauté for 1 minute.
Add tomato paste to sautéed vegetables. Stir until well combined. Cook for 1 minute.
Add crushed tomatoes, chicken broth salt, pepper and crushed red pepper. Reduce heat to medium-low. Allow mixture to simmer for 15 minutes.
Using immersion blender, blend soup until smooth.
Add half and half and parmesan cheese just before serving.
Heat skillet over medium heat. While pan is heating, butter sliced bread on one side and lightly sprinkle buttered side with garlic powder.
Place buttered side down on heated skillet. Place one slice of cheese on unbuttered side and then place another slice of buttered garlic bread, butter side up over the cheese.
Grill sandwich until slightly brown and then flip using a spatula in order to grill opposite side.
Once both sides are grilled, remove from skillet onto cutting board. Cut sandwich into bite size pieces to make “croutons”.
Serve grilled cheese croutons over the top of tomato soup.