Grilled Cheese Croutons With Tomato Soup

• 2 slices white bread
• 3 1/2 ounces Crystal Farms Shredded Cheddar Cheese
• 1 tablespoon mayonnaise
• 1 1/2 tablespoons oil vegetable, olive or canola
• 1 cup onion diced
• 2 cloves garlic chopped
• 1 teaspoon rosemary fresh, chopped
• 1 teaspoon thyme fresh, chopped
• 14 1/2 ounces tomato puree
• 2 1/2 cups chicken stock
• 2 tablespoons Crystal Farms Butter unsalted
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper ground

1. Preheat oven to 375 F.
2. For the grilled cheese croutons, layer the shredded Cheddar cheese between the full bread slices. In a nonstick saute pan over medium-high heat, add the sandwich and griddle until nicely browned on each side, about 3 minutes per side.
3. Remove grilled cheese from pan and cool for 10 minutes under refrigeration.
4. Slice the grilled cheese into 1/2-inch cubes. Arrange on a parchment-lined cookie sheet and bake for 10 minutes. Reserve.
5. For the soup, in a medium saucepan over medium-high heat, combine oil, onion, garlic, rosemary and thyme. Saute for 10 minutes until onions are translucent.
6. Add the tomatoes and chicken stock. Bring to a simmer.
7. Once at a simmer, add the butter, salt and black pepper and then puree in a blender until smooth.
8. Garnish with grilled cheese croutons and serve immediately.

white bread, crystal farms, mayonnaise, oil vegetable, onion, garlic, rosemary, thyme, tomato, chicken stock, crystal farms butter, kosher salt, black pepper

Taken from www.yummly.com/recipe/Grilled-Cheese-Croutons-with-Tomato-Soup-1056383 (may not work)