Tomato Basil Soup with Grilled Cheese Croutons

I've seen this recipe floating around on Pinterest and decided to make it for dinner one night. Since it's supposed to be just like La Madeleine's soup, I served it with a Caesar salad - which is the classic combo I always order whenever I go to LM. Just for fun, I sprinkled grilled cheese croutons on top of the soup.

Usually when I make a meatless dinner, it's met with some resistance from the hubby and from the baby. (Seriously, the kid LOVES meat - she asks for meat as a snack!) But much to my surprise, I didn't hear one complaint and every plate was licked clean.

Tomato Basil Soup with Grilled Cheese Croutons

adapted from GirlTalk

2 24-oz jars of tomato puree

1/3 cup fresh basil leaves, measured and then finely minced

1/2 teaspoon garlic powder

1 cup heavy cream (I think next time I will use less - maybe 1/2 cup)

1 stick unsalted butter

salt and pepper to taste

6 slices good quality bread

6 slices Muenster cheese

3 slices sharp cheddar cheese

butter

For the soup, heat tomato puree, basil, garlic powder, salt and pepper over medium-low heat. Add cream and butter and stir mixture until butter is melted. Taste and adjust seasonings, if necessary.

Meanwhile, assemble sandwiches by placing 2 slices of Muenster and 1 slice of cheddar between 2 slices of bread. Repeat to make 3 sandwiches. In a saute pan over medium heat, melt a small pat of butter and cook sandwiches, flipping halfway through, until both sides are golden brown and cheese is melted. Remove sandwiches to a cutting board. Slice sandwiches into small squares.

Ladle soup into bowls and top with a handful of grilled cheese croutons.