Tomato Soup with Cheese Croutons

Ingredients

• 2 tablespoons olive oil 
• 1 cup onion chopped
• 1 clove garlic finely chopped
• 28 oz canned tomatoes whole undrained canned
• 2 cups chicken broth 
• 2 tablespoons basil pesto 
• 1 cup whipping cream 
• 0.3 teaspoon salt 
• 0.3 teaspoon pepper freshly ground
• 0.8 cup fontina shredded
• 4 slices bread crumbs white (1/)
• 2 tablespoons butter softened

Equipment

• frying pan
• whisk
• blender
• dutch oven

Directions

1. In 5-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil until onion is tender.
2. Add tomatoes and broth, breaking up tomatoes.
3. Heat to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally. Stir in pesto, whipping cream, salt and pepper with whisk until blended.
4. Remove from heat. Cool 10 minutes. In blender, place half of soup. Cover; blend on high speed until smooth. Return to Dutch oven. Repeat with remaining soup.
5. Sprinkle 1/3 cup cheese on each of 2 bread slices; top with remaining bread slices.
6. Spread 1 tablespoon of the butter over one side of sandwiches.
7. Place sandwiches, butter sides down, in 12-inch skillet. Cook over medium heat about 3 minutes or until bottoms are golden brown.
8. Spread remaining 1 tablespoon butter over other sides of sandwiches. Turn; cook 2 minutes or until cheese is melted.
9. Cut each sandwich into 6 squares.
10. Place a grilled cheese crouton on top of each serving.