Roasted Tomato Basil Soup w/Mini Grilled Cheese Croutons

A tasty and comforting tomato basil soup made in a slow cooker, served with small grilled cheese breadcrumbs for a fun take on a classic dish.

Ingredients:

• 6 cups cherry tomatoes, halved
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can 28 oz crushed tomatoes
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 8 slices bread
• 8 slices cheddar cheese
• 2 tablespoons butter, softened

Instructions:

Cherry tomatoes, onion, garlic, olive oil, crushed tomatoes, vegetable broth, basil, salt, and pepper should all be put in a slow cooker

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the flavors blend and the tomatoes get soft

Make little grilled cheese sandwiches in the meantime

Each piece of bread should have one side brushed with butter

Butter one side of each slice of bread and put a slice of cheese between them

Put the pan over medium-low heat and cook the sandwiches for about two to three minutes on each side, until they are golden brown and the cheese melts

Crusts can be made from grilled cheese sandwiches that have been cut into small squares

Top the roasted tomato basil soup with small croutons made of grilled cheese

Have fun