- 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
- Butter
- Garlic Powder
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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.
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Add tomato paste to sautéed vegetables. Stir until well combined. Cook for 1 minute.
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Add crushed tomatoes, chicken broth salt, pepper and crushed red pepper. Reduce heat to medium-low. Allow mixture to simmer for 15 minutes.
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Using immersion blender, blend soup until smooth.
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Add half and half and parmesan cheese just before serving.
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Heat skillet over medium heat. While pan is heating, butter sliced bread on one side and lightly sprinkle buttered side with garlic powder.
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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.
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Grill sandwich until slightly brown and then flip using a spatula in order to grill opposite side.
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Once both sides are grilled, remove from skillet onto cutting board. Cut sandwich into bite size pieces to make “croutons”.
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Serve grilled cheese croutons over the top of tomato soup.
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Love this soup but want some more? Check out Nonna’s One-Pot Italian Soup! Or would you like to learn more about the food you eat? Check out our friend Big Sky FarmHer!