To make the Grilled Cheese Croutons, make a grilled cheese like you normally would (no crust), and press the sandwiches using either a panini press or just a heavy pot on top of the sandwiches while cooking. You want them to get crispy. Let the sandwiches cool for a couple of minutes, and then cut into squares.
2 large (28 ounce) cans whole tomatoes (I like San Marzano packed with basil)
4 cups chicken broth
1 large bunch fresh basil
1/2 tablespoon salt
1 teaspoon black pepper
1/2 cup heavy cream
additional salt and pepper to taste
Add tomatoes, chicken broth, basil, salt, and pepper to a large pot and simmer over medium high heat for 20 minutes to combine the flavors and reduce the liquid. After 20 minutes, puree with a hand mixer right in the pot. Alternately, you can puree in batches in the food processor.
Add the cream, and bring to a simmer. Taste for salt and pepper. Top with Grilled Cheese Croutons and serve.