“More Cheese And Peas For My Tomato Soup, Please!”

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   To Make Soup:

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   Bring milk to a simmer slowly over medium flame. While milk is heating, mix all remaining ingredients in a food processor or blender until it becomes a paste. Mix paste into simmering milk, stirring gently, and cook on low for 20 minutes.

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   To Make Cheese and Peas Croutons:

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   Add butter to a wide, shallow pan, over low flame. Butter three slices of bread, only on one side each, and place bread butter-side down in pan. Add one slice of cheese to each slice of bread in the pan, and cook for 1 - 2 minutes. Add 1/4 c. thawed peas to each slice of bread, cover with a second slice of cheese and cook for 1-2 minutes.

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   Butter the remaining three slices of bread, only on one side each, and place the bread butter-side up on top of each sandwich in the pan. Gently flip each sandwich, and apply pressure with spatula. Cook until crusty around the edges and toasted, and remove from heat. Cut each sandwich in half and then each half into 4 pieces. Ladle soup into 4 bowls. Float 6 croutons in each bowl of soup.

* Per serving · 4 servings · Values may vary.