Tomato Soup with Grilled Cheese Croutons
Heat 1 tablespoon butter in a large saucepan over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 10 seconds.Advertisement
Stir in tomatoes (with juice). Add broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in cream, if using, salt and pepper.
Meanwhile, preheat a panini maker.
Spread one side of each slice of bread with the remaining 1 tablespoon butter. Turn the slices over and top one with cheese. Top with the other slice, butter-side up.
Cook the sandwich in the panini maker until golden brown and the cheese has melted, 4 to 5 minutes. Cut the sandwich into bite-size pieces.
Divide the soup among 4 bowls. Top each serving with grilled cheese croutons and a sprinkle of basil.
To make ahead: Prepare through Step 3 and refrigerate for up to 3 days. Reheat before serving.
2 vegetable, 2 fat, 1 starch, 1/2 high-fat protein