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Roasted Tomato Soup with Grilled Cheese Croutons

Jessica
  • 2018 minutes
  • Serves 4

INGREDIENTS

2

onions, peeled and chopped

1

carrot, peeled and diced finely

1 clove

garlic, peeled and crushed

1 stick

celery, finely chopped

2 tbsp

olive oil

1 lb

fresh ripe tomatoes, halved

1 l

or 4 1/2 cups vegetable stock

1 tsp

raw sugar/coconut sugar/sucanat

1 tsp

salt

1 tsp

freshly ground black pepper

fresh basil, shredded (optional)

2

Slices Multigrain bread

1

slice cheese