Perfect for a cold day or a quick weeknight meal, this twist on the classic combination is flavorful, simple and satisfying for kids and parents alike. It also has less sodium than the canned counterpart. Add a drizzle of balsamic vinegar and chopped fresh basil on top for extra flavor.
Makes 2 generous servings
PREP 5 mins
COOK 40 mins
TOTAL 45 mins
2 tablespoons olive oil
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, whole peeled or crushed
1 1/2 cups water or low-sodium chicken stock
1/2 teaspoon sea salt
2 slices 2% Cheddar cheese
2 slices whole grain bread
Saute onion wedges in olive oil in a large pan and add water, the canned tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer.
Cook, uncovered, for about 40 minutes, stirring occasionally.
Blend the soup, leaving some texture, if preferred. An immersion blender makes quick work of this, or you can use a blender. (Note: If using a regular blender, it is best to blend in batches since the soup is so hot.
Place bread slices on a baking sheet and top each with a slice of cheddar cheese.
Broil for 5 minutes until cheese bubbles and bread is toasted. Cut into 1-inch bite-sized pieces.
Serve soup with a drizzle of balsamic vinegar and cheese croutons on top. Optional topping: fresh chopped basil.