Roasted Corn and Tomato Soup with Grilled Cheese Croutons - total time 40 minutes

Cutting out meat has meant cutting out a lot of my favorite foods.  But not to worry, many meals can be made meatless!  Chicken tortilla soup is one of those soups that I love to make and also get at restaurants.  Is has a lot of southwestern ingredients which is perfect for someone who loves Mexican food as much as I do.  This soup is not really a meatless version of chicken tortilla soup, but takes a lot of the southwestern flavors... with grilled cheese croutons on top!  When I saw that on Pinterest I thought it was complete genius.  Grilled cheese is a perfect pairing with just about any tomato-based soup.  Yum!

2 cups vegetable stock
2 cups tomato juice
1 tbsp butter
1 medium onion, chopped
1 medium tomato, chopped
1 avocado
1 cup corn
.5 cup dry white wine
.5 cup cream
.5 cup sour cream
1 tbsp chili powder
1 tsp red pepper flakes
salt and pepper

For the croutons use these grilled cheese tips.

1.  Heat butter in large pot.  Add chopped onions and saute for three minutes.  Add juice and broth, bring to a simmer.
2.  In a separate pan, heat corn on medium heat and add spices.  Add tomatoes and roast for three minutes.
3.  Add corn, tomatoes, and wine to simmering pot.  Continue to simmer for five minutes.  Add cream and sour cream, stir to combine.  Bring back to a simmer and serve, add avocado and grilled cheese croutons.