Creamy Sun-Dried Tomato Soup with Grilled Cheese Croutons

Method

1. In a 6-quart stockpot or Dutch oven, heat the butter over medium heat until it’s melted. Add the red pepper, onion and celery, and cook, uncovered, over medium heat, stirring frequently, until the vegetables are softened, five to seven minutes. Add the garlic and sun-dried tomatoes and cook and stir for one minute longer. Stir in the vegetable broth, tomatoes, sherry, tomato paste, sugar, salt and pepper, and mix well. Bring the soup to a boil, then reduce the heat and let the soup simmer, uncovered, for 20 to 25 minutes to let the flavors blend.
2. Remove the stockpot from the heat. Using a blender, puree the soup in batches until it’s completely smooth. Slowly stir in the heavy cream, stirring continuously to incorporate it. Return the stockpot to the stove to heat the soup through. Editor’s Tip: If you have an immersion blender, use that instead of a blender. It’ll be much quicker!
3. Meanwhile, spread the mayonnaise on one side of each slice of bread. Add the butter to a large skillet or electric griddle over medium-low heat. In batches, place a slice of bread, mayo-side down, on the skillet, then place a slice of Gruyere cheese on two slices of bread. Top with one of the remaining bread slices, mayo side facing outward. Cook the grilled cheese until they’re golden brown on the bottom, two to three minutes. Flip the sandwiches and cook them for another two to three minutes or until they're golden brown on the bottom. Editor’s Tip: If your grilled cheese is toasting before the cheese is melted, turn the heat down. The heat isn’t able to reach the middle of the sandwich before browning the bread.
4. Using a sharp chef’s knife, cut the grilled cheeses into 1-inch cubes or smaller. Whether to leave the crust on or off is your choice.
5. Ladle the soup into bowls, then garnish it with basil, parsley and the grilled cheese croutons.