Spicy Tomato-Basil Soup with Grilled Cheese Croutons

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery. Cook uncovered until the onions and celery are translucent, stirring frequently.

Add the garlic to the pan and continue to cook, uncovered, one minute, stirring frequently. Add the wine and cook two minutes longer.

Add all of the remaining soup ingredients, bring to a simmer, cover the pan, reduce the heat to low and cook at a low simmer for 30 minutes.

Blend with an immersion (stick) blender until smooth, cover, and keep hot while you make the croutons. Preheat your oven to 350°F.

Combine the butter, garlic and parsley in a small bowl and microwave one minute to melt the butter.

Brush one side of each of the slices of Texas toast evenly with the melted butter mixture.

Assemble the sandwiches by arranging three of the slices of the buttered bread, buttered side down, on a large sheet pan. Add two slices of cheese to each piece of bread and top with the remaining bread, buttered side up. We’re simply making three grilled cheese sandwiches the easy way.

Put the sheet pan on the center rack of your oven and cook until the underside of each sandwich is golden brown. You’ll have to check them periodically, but it should take about five minutes.

Flip the sandwiches and continue to cook them until the pan side is golden brown, about 2-3 minutes.

Remove the pan from the oven and let the sandwiches sit for five minutes. Cut each sandwich into one-inch squares.

Pour a serving of soup into each of 4-6 bowls and float an even portion of the grilled cheese croutons in each. Serve and enjoy!