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Main dishes

Grilled Cheese Soup with Tomato Croutons

photo by:kraft
A loaf of tomato focaccia bread is cut into cubes and baked until crispy to make the yummy croutons for this grilled cheese soup.
time
prep:
25 min
total:
25 min
servings
total:
6 servings, 1 cup each

What You Need

11
oz.  tomato-herb focaccia bread, cut into 1/2-inch cubes
2
Tbsp.  butter
1/2
cup  chopped onions
1/4
cup  flour
1
cup  fat-free reduced-sodium chicken broth
2
cups  milk
6
oz.  VELVEETA®, cut into 1/2-inch cubes
1/2
cup  mixed finely chopped green and red peppers

Make It

HEAT oven to 350°F.

SPREAD bread cubes onto rimmed baking sheet. Bake 8 min. or until lightly toasted, stirring after 5 min.

MEANWHILE, melt butter in large saucepan on medium heat. Add onions; cook and stir 6 to 7 min or until crisp-tender. Add flour; cook and stir 2 min. Whisk in broth. Bring to boil. Gradually stir in milk; simmer on low heat 5 min or until thickened, stirring constantly.

ADD VELVEETA and peppers; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended. Serve topped with croutons.

Kraft Kitchens Tips

Serving Suggestion
Serve this creamy soup with a crisp mixed green salad, and cooked lean meat, poultry or fish.
Variation
Can't find tomato-flavored focaccia? You can use plain focaccia bread or a French bread baguette instead. Mix 1 can (6 oz.) tomato paste, 1/2 tsp. each dried oregano leaves and dried basil leaves, and 1/4 tsp. garlic powder until blended. Cut bread into thin slices; spread with tomato paste mixture. Place on baking sheet. Bake in 350ºF oven 5 to 6 min. or until lightly toasted. Serve with the soup as is, or cut into cubes and serve individual bowls of soup.
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