Oh, so easy and oh, so fun. Cut out grilled cheese sandwiches into your favorite shapes and float them on top of this simple-to-make creamy tomato soup.

1 soup serving with a 3-in. star sandwich cutout

Creamy Parmesan Tomato Soup with Grilled Cheese Sandwich Cutouts

For tomato soup, place undrained tomatoes, broth and 2 Tbsp. pesto in a 7-qt. slow cooker. Cover and cook on HIGH for 2 to 2½ hours or LOW for 5 hours.

Blend tomato mixture with an immersion blender until smooth. Stir in 2 cups heavy cream and Parmesan cheese. Season to taste with sugar and salt. Cover and cook on HIGH for 1 to 1½ hours or until heated through.

Meanwhile, for grilled cheese sandwiches, heat a large griddle over medium-low heat. Divide and place cheese on 16 bread slices; top with remaining 16 bread slices. Spread about ½ Tbsp. mayonnaise on one side of each sandwich. 

Place sandwiches on preheated griddle with mayonnaise side down. Spread top side of each sandwich with about ½ Tbsp. mayonnaise. Cook for 2 to 3 minutes or until bottoms are golden. Turn sandwiches over and cook for 2 to 3 minutes or until bottoms are golden and cheese is melted. Cool sandwiches for 1 minute. Cut into desired shapes using 3-in. cookie cutters.* Cut outside leftover sandwich pieces into 1-in. pieces for croutons for soup.

To serve, reduce slow cooker temperature to warm. Serve with desired stir-ins and toppings, and grilled cheese sandwiches and croutons.

*If desired, keep grilled cheese sandwiches warm on a baking sheet in a 200°F oven until all are cooked.