Slow-Cooker Creamy Tomato Basil Soup with Grilled Cheese Croutons

• Vegetarian

• Produce

  • 1/3 cup Basil, fresh
  • 3 cloves Garlic
  • 2 cans Muir glen (28 oz each muir glen organic fire roasted crushed tomatoes, organic fire roasted
  • 1 Onion, medium

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 tbsp Sugar

• Bread & Baked Goods

  • 4 slices Italian or homestyle white bread

• Dairy

  • 2 tbsp Butter
  • 4 oz Cheddar cheese
  • 1 cup Heavy whipping cream
  • 4 tbsp Parmesan cheese, grated

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Description

Ingredients

• 2 cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
• 1 1/2 cups vegetable broth
• 1 medium onion, finely diced
• 3 cloves garlic, finely chopped
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup heavy whipping cream
• 1/3 cup fresh basil, finely chopped
• 4 slices Italian or homestyle white bread
• 2 tablespoons butter, softened
• 4 tablespoons grated Parmesan cheese
• 4 oz Cheddar cheese, thinly sliced

Directions

• 1 Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, onion, garlic, sugar, salt and pepper. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
• 2 Add whipping cream. Cover; cook about 15 minutes or until hot. Stir in basil.
• 3 Meanwhile, spread one side of each bread slice with butter. Sprinkle 1 tablespoon Parmesan cheese on top of buttered side of each slice. Press gently to adhere cheese to bread.
• 4 Heat 12-inch skillet over medium heat. Place 2 slices bread, buttered side down, in skillet and top each with half of the Cheddar cheese. Place remaining 2 slices of bread, buttered side up, on top of cheese. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Cool 5 minutes; cut each into 1-inch cubes. Serve with soup.

Nutrition