Grilled Cheese Soup with Tomato Croutons

• 11 oz. tomato-herb focaccia bread, cut into 1/2-inch cubes
• 2 Tbsp. butter
• 1/2 cup chopped onions
• 1/4 cup flour
• 1 cup fat-free reduced-sodium chicken broth
• 2 cups milk
• 6 oz. VELVEETA, cut into 1/2-inch cubes
• 1/2 cup mixed finely chopped green and red peppers Target 1 pkg For $2.99 thru 02/06

1. Heat oven to 350F.
2. Spread bread cubes onto rimmed baking sheet.
3. Bake 8 min.
4. or until lightly toasted, stirring after 5 min.
5. Meanwhile, melt butter in large saucepan on medium heat.
6. Add onions; cook and stir 6 to 7 min or until crisp-tender.
7. Add flour; cook and stir 2 min.
8. Whisk in broth.
9. Bring to boil.
10. Gradually stir in milk; simmer on low heat 5 min or until thickened, stirring constantly.
11. Add VELVEETA and peppers; cook and stir 5 min.
12. or until VELVEETA is completely melted and mixture is well blended.
13. Serve topped with croutons.

tomatoherb focaccia bread, butter, onions, flour, chicken broth, milk, velveeta

Taken from www.kraftrecipes.com/recipes/grilled-cheese-soup-tomato-croutons-161587.aspx (may not work)