Tomato Soup with Grilled Cheese Croutons
Featuring our Perfectly Crafted Brioche Style Dinner Rolls | Serves 8
Ingredients
2 - 14.5oz cans of fire-roasted diced tomatoes, undrained
2 - 10.75oz cans condensed tomato soup
2 cups milk
2 tsp dried Italian seasoning
1 cup shredded Colby-Monterey Jack cheese (4oz)
2 Tbsp mayonnaise
1/4 tsp garlic powder
8 Nature’s Own Brioche Style Dinner Rolls, split
2 Tbsp butter, softened
Directions
In a large saucepan, whisk together tomatoes, tomato soup, milk, and Italian seasoning. Bring soup to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, 5 minutes.
In a small bowl, combine cheese, mayonnaise, and garlic powder. Spread on the cut side of each bun top. Spread the cut side of each bun bottom with butter. Sandwich spread sides of tops and bottoms together. Heat a griddle or nonstick skillet over medium-high heat. Add sandwiches and cook 4 minutes, turning once, until well browned on both sides, pressing lightly with a spatula as they cook. Remove to a cutting board and using a serrated knife cut each into 4 "croutons".
Ladle soup into bowls and top with croutons.
Tomato Soup with Grilled Cheese Croutons
Featuring our Perfectly Crafted Brioche Style Dinner Rolls | Serves 8
Ingredients
2 - 14.5oz cans of fire-roasted diced tomatoes, undrained
2 - 10.75oz cans condensed tomato soup
2 cups milk
2 tsp dried Italian seasoning
1 cup shredded Colby-Monterey Jack cheese (4oz)
2 Tbsp mayonnaise
1/4 tsp garlic powder
8 Nature’s Own Brioche Style Dinner Rolls, split
2 Tbsp butter, softened
Directions
In a large saucepan, whisk together tomatoes, tomato soup, milk, and Italian seasoning. Bring soup to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, 5 minutes.
In a small bowl, combine cheese, mayonnaise, and garlic powder. Spread on the cut side of each bun top. Spread the cut side of each bun bottom with butter. Sandwich spread sides of tops and bottoms together. Heat a griddle or nonstick skillet over medium-high heat. Add sandwiches and cook 4 minutes, turning once, until well browned on both sides, pressing lightly with a spatula as they cook. Remove to a cutting board and using a serrated knife cut each into 4 "croutons".
Ladle soup into bowls and top with croutons.