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Grilled Croutons Add Flair to Tomato Soup
Ingredients
  • ½ medium onion
  • 1 28-ounce can whole, peeled, fire-roasted plum tomatoes
  • 1 tablespoon olive oil
  • ¼ to ½ teaspoon kosher salt
  • 1 teaspoon ground hot or sweet paprika
  • ½ cup dry white wine
  • 2 cups no-salt-added vegetable broth (may substitute chicken broth)
  • 2 tablespoons unsalted butter, at room temperature
  • 2 thick slices multigrain bread
  • 2 ounces Havarti cheese, preferably with caraway seed
  • 1½ tablespoons pesto
  • ½ lemon
Steps
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