Creamy Tomato Soup with Grilled Cheese Croutons

• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 2 cans (14.5 oz. each) no-salt-added stewed tomatoes
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 1 can (6 oz.) tomato paste
• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
• 4 slices white bread
• 2 KRAFT Singles Target 2 For $5.00 thru 02/06
• 1 Tbsp. butter, softened
• 1 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oil in medium saucepan on medium heat.
2. Add garlic; cook and stir 1 min.
3. Stir in tomatoes and broth; bring to boil.
4. Blend, in batches if necessary, in blender until smooth.
5. Return to pan.
6. Add tomato paste and cooking creme; whisk until blended.
7. Cook on medium-low heat 10 min.
8. or until heated through, stirring frequently.
9. Meanwhile, fill bread slices with Singles to make 2 sandwiches.
10. Spread outsides of sandwiches with butter; sprinkle both sides of each sandwich with Parmesan.
11. Cook in skillet on medium heat 3 min.
12. on each side or until golden brown on both sides.
13. Cut each sandwich into 16 squares.
14. Serve over individual bowls of soup.

olive oil, garlic, salt, chicken broth, tomato paste, philadelphia italian, white bread, singles, butter, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-tomato-soup-grilled-cheese-croutons-156598.aspx (may not work)