Ingredients

The following ingredients have 4 Servings
  • 2 cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 1/2 cups vegetable broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1/3 cup fresh basil, finely chopped
  • 4 slices Italian or homestyle white bread
  • 2 tablespoons butter, softened
  • 4 tablespoons grated Parmesan cheese
  • 4 oz Cheddar cheese, thinly sliced

Instruction

  • Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, onion, garlic, sugar, salt and pepper. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
  • Add whipping cream. Cover; cook about 15 minutes or until hot. Stir in basil.
  • Meanwhile, spread one side of each bread slice with butter. Sprinkle 1 tablespoon Parmesan cheese on top of buttered side of each slice. Press gently to adhere cheese to bread.
  • Heat 12-inch skillet over medium heat. Place 2 slices bread, buttered side down, in skillet and top each with half of the Cheddar cheese. Place remaining 2 slices of bread, buttered side up, on top of cheese. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Cool 5 minutes; cut each into 1-inch cubes. Serve with soup.