Ingredients
Directions
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In a skillet, sauté the onions in the butter, salt, and garlic powder until soft.
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Seed and chop the tomatoes.
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Add the tomatoes, sugar, ketchup, salt, pepper, paprika, and water. Stir. Cook over low heat and simmer for approximately 30 minutes.
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Add the basil.
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Add the cream, then cook for another 10 minutes.
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Pour the soup into a blender and puree (be careful, the soup is hot!).
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Pour the melted butter onto a plate and place one side of a slice of bread in the butter. Transfer to the skillet (butter-side down).
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Add the cheese to the bread. Then place one side of the second slice of bread in the butter. Place it over the cheese (butter-side up). Flip the sandwich and cook the other side.
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Cook over medium heat until golden brown. Let slightly cool and then cut into croutons.
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Transfer the soup to bowls and garnish with parsley and grilled cheese croutons.
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