CREAMY TOMATO BASIL SOUP WITH GRILLED CHEESE CROUTONS

The classic combo of tomato soup and grilled cheese sandwich with a twist! Fresh basil, honey and mustard powder make this tomato soup better than anything out of a can, and using mayonnaise rather than butter when frying the grilled cheese is a game changer.

Soup:

2 tbsp unsalted butter

1 onion, diced

2 garlic cloves, minced

1 can (28 oz./796 ml) crushed tomatoes

2 tsp honey

1 tsp dry mustard powder

1 tsp dried basil leaves

1 bay leaf

1 cup chicken or vegetable stock 3/4 cup whipping cream

1/2 cup shredded fresh basil leaves salt and pepper to taste

Croutons:

2 slices sourdough/whole grain/ whole wheat bread

1/4 cup sliced aged cheddar

2 tsp butter

2 tsp whole grain Dijon mustard (optional)

1 tbsp mayonnaise

Melt the butter in a Dutch oven over medium-high heat. When it has bubbled, stir in the diced onion. Sauté for about 5 minutes, until the onions are translucent. Stir in the garlic and cook for another minute. Stir in the crushed tomatoes, and rinse the can out with about 1/2 cup (125 ml) water. Stir in the honey, mustard powder, dried basil, bay leaf and chicken stock. Bring to a boil, cover and turn down the heat to medium-low. Simmer for about 15 minutes, stirring occasionally. Stir in the whipping cream and basil. If soup seems too thick, thin out with more stock.

2. While the soup simmers, prepare the grilled cheese sandwich. Spread the butter and mustard on the inside of the bread. Layer in the cheese. Spread the mayo on the outside of the sandwich. Place the sandwich in a skillet over low heat. Cook for about 5 minutes per side, until the bread is golden and the cheese has melted. Remove from the skillet. Let cool for 5 minutes then chop into bite-size croutons

3. Ladle the soup into bowls and top with a few croutons on each bowl.