A hearty and creamy tomato-based vegetable soup that is full of good-for-you veggies and topped off with crunchy grilled cheese croutons.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American
Keyword: vegetable soup
Servings: 10
Author: Damaris
Ingredients
2tbspolive oil
2cupspotatoes, peeled & diced
1mediumonion, peeled & diced
2clovesgarlic, minced
128 oz.crushed tomatoes
128 oz.vegetable broth
1tspsalt & pepper
2cupskidney beans, cooked
2cupsfrozen green beans
2cupsfrozen corn
3tbsptomato paste
2tbspbrown sugar
2tbspred wine vinegar
1tbspworcestershire sauce
1/2cuptomato sauce
4slicesbread
2slicescheddar cheese
Instructions
Heat olive oil in an 8-quart stockpot. Add potatoes and onions. Cook for about 5 minutes. Add garlic and cook about a minutes, stirring.
Add all remaining ingredients. Cover pot and cook on medium/low heat for about 30 minutes. Check veggies and cook a few minutes more if needed.
Heat oven to 400 degrees. Lay 4 slices of bread in a bread pan. Layer cheese slices over 2 slices of bread. Toast the bread for 8-10 minutes or until lightly browned. Sandwich together and cut each sandwich into 12 croutons.
Top the soup with grilled cheese croutons and fresh or dried parsley.