Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients :

• 1 Tbl olive oil

• 1 large onion, chopped

• 3 large carrots, chopped

• 1 red bell pepper, chopped

• 1/3 cup sun dried tomatoes

• 6 or more garlic cloves, minced

• 1 Tbl tomato paste

• 2 - 28 oz. cans crushed tomatoes, whole tomatoes or tomato puree ( it doesn’t matter, they will be blended )

• 4 cups vegetable broth

• 2 tsp dry basil

• salt, pepper

• 1/2 red pepper flakes

Instructions:

1. In a Dutch oven or pot add olive oil over medium heat. Add onions and carrots. Sprinkle with salt to start building flavor and sauté for 5 minutes, stirring a few times. Add red bell pepper, sun dried tomatoes, garlic, basil and red pepper flakes( optional). Sauté for another 5 minutes until the mixture is very fragrant and veggies are cooked.

2. Add tomato paste and give it a stir, mix well and cook for a minute.

3. Add tomatoes and vegetable broth.

4. Lower the heat to low and cook for 5 - 10 minutes. If you are not in yer rush, lower to simmer and cook for a little longer. Soups are much more flavorful if cooked longer.

5. Transfer mixture to a blender or use immersion blender and blend until desired consistency.

6. Adjust the soup for seasoning and serve with grilled cheese croutons, grilled cheese sandwich or croutons.

Grilled Cheese Croutons:

• 4 slices bread 9 I love using sourdough )

• 4 slices cheddar cheese

• 1 Tbl butter of olive oil

Heat a pan. Place buttered bread slices in the pan. Cook for a minute and add cheese on 2 of the slices. Top with the other 2 slices. Flip and cook until golden brown, about 2-4 minutes on each side. Cut into squares and serve.