Grilled Cheese Croutons With Tomato Soup

1. 1

   Preheat oven to 375 F.

2. 2

   For the grilled cheese croutons, layer the shredded Cheddar cheese between the full bread slices. In a nonstick saute pan over medium-high heat, add the sandwich and griddle until nicely browned on each side, about 3 minutes per side.

3. 3

   Remove grilled cheese from pan and cool for 10 minutes under refrigeration.

4. 4

   Slice the grilled cheese into 1/2-inch cubes. Arrange on a parchment-lined cookie sheet and bake for 10 minutes. Reserve.

5. 5

   For the soup, in a medium saucepan over medium-high heat, combine oil, onion, garlic, rosemary and thyme. Saute for 10 minutes until onions are translucent.

6. 6

   Add the tomatoes and chicken stock. Bring to a simmer.

7. 7

   Once at a simmer, add the butter, salt and black pepper and then puree in a blender until smooth.

8. 8

   Garnish with grilled cheese croutons and serve immediately.

* Per serving · 4 servings · Values may vary.