Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 2 (28-ounce) cans whole tomatoes
- 1/2 cup heavy cream
- 1 tablespoon brown sugar
- 3/4 cup low-sodium vegetable broth
- 1 tablespoon chopped fresh parsley leaves, for garnish
For the grilled cheese croutons
- 1 tablespoon olive oil
- 4 slices white or wheat bread
- 2 tablespoons unsalted butter, softened
- 4 ounces shredded sharp cheddar cheese
Directions:
- Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and place remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
- Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
- Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
- Serve immediately with “croutons”, garnished with parsley.
