The satisfying combination of tomato soup and grilled cheese harkens back to simpler times; when families connected at the dinner table, not on their phones. Serve up this modern take on a classic to your loved ones, and find ways to reconnect once again.
Halve ciabatta lengthwise and cut into 1" cubes.
Stem oregano. Mince half.
Blend the Tomato Mixture
Add milk, tomatoes, white wine, tomato paste, miso, garlic, oregano leaves (reserving minced oregano for garnish), and 1 cup water to a blender.
Blend on high until smooth, 1-2 minutes.
Cook the Soup
Transfer tomato mixture to a medium pot and add pasta. Place over medium-high heat.
Bring to a simmer. Stir occasionally, scrapping any pasta off bottom of pot, until pasta is al dente, 8-10 minutes.
Season with a pinch of salt and pepper.
While soup cooks, make croutons.
Make the Croutons
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and ciabatta cubes to hot pan. Stir occasionally until lightly brown, 3-4 minutes.
Add cheese, and stir constantly until cheese melts, 30-60 seconds.
Remove croutons to a plate and spread into a single layer. Season with a pinch of salt and pepper and cover.
Finish the Dish
Plate dish as pictured on front of card, topping soup with croutons and garnishing with remaining oregano. Bon appétit!