Creamy Tomato Soup with Toasted Cheeses Croutons
- 28 oz can Crushed Tomatoes
- 32 oz Chicken Broth
- 1/4 Onion diced
- 1/2 tsp Garlic
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 3/4 cup Milk
- 6 slices Bread I used Texas Toast
- 6 slices American Cheese
In a large saucepan combine all soup ingredients except milk.
Bring to a boil over medium high heat.
Lower heat to medium low and add milk.
Simmer for 20 minutes.
Use an immersion blender or transfer to blender or food processor and blend until smooth.
Lightly toast bread.
Trim crust and cut each into 9 squares.
Place on baking sheet.
Cut each cheese slice into 9 squares and top each toast square.
Broil until lightly brown.
Place coup in bowls and serve with croutons.