This refreshing summer soup is loaded with fresh tomatoes and topped with fun grilled cheese croutons.

Serves 4

Instructions:

1. Heat oil in a large pot over medium high heat and sauté onions, garlic and tomatoes for 5 minutes. Pour in tomato juice, vegetable broth, tomato paste and salt and bring to a simmer.
2. Cook for 10 minutes and allow to cool slightly to room temperature. Blend soup in a blender until smooth and refrigerate for a minimum of 4 hours or until chilled.
3. Preheat oven to 400°F. Heat a large skillet or griddle over medium high heat. Spread white bread slices with butter and evenly fill with cheeses. Toast sandwiches on the griddle until golden brown. Place sandwiches on a cookie sheet and toast until crispy. Cut into squares.
   
4. Serve soup with croutons and fresh basil.
   

Tip: This easy tomato soup is a perfect make ahead meal-great for a packed lunch or a simple summer meal.