Soup:

2 Tbsp. unsalted butter

1/4 cup Contadina® Tomato Paste

2 cups College Inn® Less Sodium Chicken Broth

1 can (15 oz.) Contadina® Tomato Sauce

1 cup water or milk

1 tsp. sugar Freshly ground black pepper, to taste

Croutons:

2 Tbsp. unsalted butter, melted

8 slices white sandwich bread

8 slices American or Cheddar cheese

1. For the soup, melt butter in a large saucepan over medium heat. Add tomato paste and cook 2 to 3 minutes, stirring frequently, until darkened in color. Stir in broth, tomato sauce, water and sugar. Bring to a boil over high heat; reduce heat to medium and simmer 15 minutes.

2. While the soup simmers, place 8 slices of bread on a cutting board and brush evenly with butter on one side. Turn 4 slices over, buttered-side down, and top each with 2 slices cheese. Cover with remaining bread slices, buttered-side up. Heat a large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in the skillet and reduce heat to medium-low. Cook about 2 minutes until bottoms are golden brown. Flip sandwiches over; cook 2 to 3 minutes until cheese is melted and bread is second side is golden brown. Transfer to a wire rack and repeat with the remaining 2 sandwiches.

3. Season the soup with pepper and divide among 4 bowls. Using a serrated knife, cut the sandwiches into 1-inch cubes to make croutons. Top each bowl of soup with a few croutons. Serve the remaining croutons on the side to add gradually.