1. In large saucepot, heat oil over medium-high heat. Add mirepoix and sauté 5 minutes; reduce heat to medium. Stir in diced and whole tomatoes and broth; heat to a simmer. Cook 10 minutes, stirring occasionally; stir in milk and cook 4 minutes.

2. In batches, transfer bisque to blender and purée until smooth; transfer puréed soup to large bowl before puréeing next batch. Season with salt to taste.

3. Spray 1 side of bread slices with nonstick cooking spray. Place 3 bread slices, sprayed side down, on work surface; top each with 2 slices cheese and remaining 3 bread slices, sprayed side up.

4. Heat large nonstick skillet over medium heat; in batches if necessary, add sandwiches and cook 6 minutes or until bread is golden brown and cheese melts, turning once. With 1-inch heart-shaped cutter, cut out croutons from sandwiches. Serve tomato bisque topped with croutons.

• 7 g Fat
• 2 g Saturated fat
• 6 mg Cholesterol
• 195 mg Sodium
• 17 g Carbohydrates
• 2 g Fiber
• 6 g Sugars
• 1 g Added sugars
• 5 g Protein