Ingredients

Roasted Tomato Soup:

• 2 (28-ounce) cans diced tomatoes
• 2 tbsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 1 large garlic clove, minced
• 2 tbsp flour
• 3 cups chicken broth
• 1 dried bay leaf
• 2 tsp sugar
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp butter
• 2 tbsp chopped fresh basil

Grilled Cheese Croutons:

• 4 slices white bread
• 2 tbsp unsalted butter, softened
• 2 slices cheddar cheese

Instructions

Preheat oven to 425°F. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp pepper. Roast in oven for 15 minutes.

While the tomatoes are roasting, in a large soup pot, heat remaining 2 tbsp olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add flour and stir to coat. Over high heat, add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.

Remove from heat, discard bay leaf and puree the soup (using a hand held or countertop blender) until smooth. Stir in 2 tbsp butter and chopped basil.

For the croutons, spread butter on both sides of bread slices. Heat a frying pan over medium heat and place 2 slices in the pan. Top each with 1 slice of cheese and place remaining bread slices on the cheese. Cook for 2 minutes, until underside is golden brown, flip and cook 1-2 minutes more. Remove from pan, cooling a few minutes before slicing. Cut into 1-inch squares and sprinkle a small handful on each bowl of soup.