Bloody Tomato Soup with Grilled Cheese Fingers

[nverland]

Bloody Tomato Soup with Grilled Cheese Fingers
Serves: 4
Cooking Time: 20 min

What You’ll Need:
1 (15-ounce) can diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained
1 tablespoon sugar
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 cups (1 pint) half-and-half
4 slices Cheddar cheese
4 slices white bread
2 tablespoons softened butter

What To Do:
In a large soup pot, combine tomatoes, sugar, garlic powder, salt, and pepper; bring to a boil over medium-high heat, stirring occasionally.

Reduce heat to low and slowly stir in the half-and-half. Simmer 4 to 5 minutes, or until heated through; do not allow to boil.

Place 2 slices of cheese on 1 slice of bread and top with another bread slice; repeat with remaining cheese and bread.

Spread butter on both sides of the sandwiches. Cook in skillet over medium heat, until golden on both sides and cheese is melted. Cut into ½-inch slices, like fingers, and serve with soup.