A thick and rich easy homemade tomato soup made with canned tomatoes that is topped with a giant cheese crouton.
Heat oil over medium heat. Add diced onions and saute for 5 minutes or until shallots begin to become translucent. Add the minced garlic and oregano salt and pepper and saute for another 2-3 minutes.
Add the broth, honey, and tomatoes and bring to a boil. Reduce heat to a simmer and allow to simmer for 3-4 hours (30 minutes is sufficient but the flavor that is developed from longer simmering is amazing!!)
Slice bread slices to fit on top of soup bowls. Toast bread on each side. Place cheese on each slice of bread and return to the broiler for 3-5 minutes or until cheese is melted.
Ladle the soup in 6 bowls. Top the soup with the toasted cheese bread.
Heat oil in nonstick skillet. Saute shallots, garlic and oregano for 3-5 minutes.
Transfer sauteed veggies to slow cooker, along with the stock and canned tomatoes, honey and spices. Cook on low for 8 hours or high for 4 hours.
Turn Instant Pot to saute function. Once heated, add in oil and saute shallots, garlic, and oregano for 2-3 minutes.
Add in the stock, honey, seasonings and tomatoes. DO NOT MIX.
Place lid on pressure cooker and set to seal. Cook on high pressure for 20 minutes.
Nutrition values are based on soup without grilled cheese crouton.