Fresh Tomato and Basil Soup

6 servings

1 large onion, chopped

2 stalks celery, chopped

1 carrot, grated

5 medium-large tomatoes (or equivalent), peeled and quartered

½ C. fresh basil, chopped fine.

1 t. salt

¾ t. pepper

¾ t. sugar

2 C. low sodium chicken broth

Spray saucepan with cooking spray. Add onion, celery and grated carrot. Saute until onion is limp.

Add tomatoes, basil, salt, pepper, and sugar. Stir. Cover and simmer for 15 minutes.

Place mixture in blender or food processor and blend until smooth (or you can use an immersion blender). Heat chicken broth and add to tomato mixture and mix well. Heat until soup is hot.

(1-2 c room temperature cream can be added to make this soup creamy)

Grilled Cheese Croutons

(from Family Fun magazine)

Croutons:

• 4 slices thin-sliced bread
• 2 tablespoons butter , melted
• 2 slices (1/4-inch) Cheddar cheese

On the stove, heat a grill pan (or frying pan) over medium-high heat. Brush one side of each bread slice with butter. Place two slices in the pan, buttered side down. Top with one slice of cheese each, then top with remaining slices of bread, buttered side up. Grill 2 to 3 minutes, until toasted; turn and grill other side. Cut into 1-inch squares. Serve soup hot, topped with a few croutons per serving.