Grilled Cheese Sandwich Croutons for Soups

When I talked with Hubby about National Grilled Cheese Day and wouldn’t it be neat to make Grilled Cheese Sandwich Croutons for Tomato Soup he looked at me as if I just landed from Mars. Why, he asked, can’t you just make a grilled cheese sandwich that we dunk in our soup? Because, I explained, making little sandwich croutons are cute. It’s different, and I like different. My mother always told me not to play with my food. I guess I never learned.

Happy 33rd Day of Lent everyone! Here’s to slurping our grilled cheese!

Grilled Cheese Sandwich Croutons
6 oz Mild Cheddar Cheese
2 tablespoon butter, room temperature
4 slices bread, day old

Grate cheese and let it come to room temperature. This will help soften the cheese and quicken the melting process.

Heat a pan over medium heat.

Completely butter one side of each slice of bread.

Place two slices of bread in the pan, buttered side down, sprinkle on the cheese even between the slices. Top with the remaining two slices of bread, buttered side up

Turn the heat down a notch and cook until golden brown, about 2-4 minutes.

Flip and cook until golden brown on the other side, about 2-4 minutes.

Cut the crusts from the grilled cheese, cut int 1 inch squares and use to garnish your favorite tomato soup.

Need a soup recipe? Say no more . . .

Italian Onion Tomato Soup with Pesto Garnish
2 cups thinly sliced onions
4 teaspoons olive oil
2-2/3 cups tomato juice
2 cups water
2 tablespoons minced fresh basil
2 teaspoons minced fresh oregano
1 teaspoon sugar
1 teaspoon celery salt
2 cups diced seeded plum tomatoes
Commercial Pesto, for garnish

Peel and thinly slice onions. Set aside.

Finely mince fresh basil leaves. Set aside

Finely mince fresh oregano. Set aside.

Seed tomatoes, cutting into pieces. Set aside.

In a large saucepan, sauté onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.

Ladle soup into bowls, garnish with pesto and enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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