Favorite Vegetable Soup + Grilled Cheese Croutons
A hearty and creamy tomato-based vegetable soup that is full of good-for-you veggies and topped off with crunchy grilled cheese croutons.
Ingredients
- 2 tbsp olive oil
- 2 cups potatoes, peeled & diced
- 1 medium onion, peeled & diced
- 2 cloves garlic, minced
- 1 28 oz. crushed tomatoes
- 1 28 oz. vegetable broth
- 1 tsp salt & pepper
- 2 cups kidney beans, cooked
- 2 cups frozen green beans
- 2 cups frozen corn
- 3 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar
- 1 tbsp worcestershire sauce
- 1/2 cup tomato sauce
- 4 slices bread
- 2 slices cheddar 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.