Tomato Soup w/ Grilled Cheese Croutons

1. MAKE THE SOUP: In a large pot, heat the oil over medium heat. Add the onion, spinach, garlic, and crushed red pepper and cook for 3 minutes. Add the fresh tomatoes, canned tomatoes, and basil (save a few leaves for garnish) and cook for 5 minutes more. Add the broth and bring to a boil. Cover, turn the heat down to maintain a simmer, and cook for about 15 minutes. Use an immersion blender to puree the soup to a semismooth consistency, being careful not to splash yourself with hot soup.

2. MAKE THE CROUTONS: Preheat the broiler. Top each slice of toast with cheese and place them on a baking sheet. Broil for 4 minutes, or until the cheese is bubbling. Cut the toast into crouton-size pieces.

3. ASSEMBLE: Drizzle the soup with the vinegar and top with the croutons and remaining basil.

OH YEAH, ONE MORE THING...

GF Swap: Use gluten-free bread.

Broth: I like to keep vegan organic bouillon cubes around to make an easy broth anytime. There are no-salt-added versions available, too.

Vinegar: Drizzling tart vinegar on soup wakes up the flavor. I love lime on black bean soup and lemon on lentil soup, since tart citrus brightens flavors, too.