In a large saucepan, combine tomatoes, water, onion, celery, garlic, tomato paste, parsley, bouillon granules, lemon juice, hot sauce, sugar, salt and pepper. Bring to a boil and reduce heat. Cover and simmer about 20 minutes or until celery and onion are tender. Cool slightly, place half of the tomato mixture into a blender, blend well. return mixture back to the saucepan and heat 5 to 10 minutes longer. Serve with grilled cheese croutons.
Make grilled cheese croutons. Heat a pan over medium heat.
Completely butter one side of each slice of bread.
Place one slice of bread in the pan, buttered side down, sprinkle on the cheese and top with the remaining slice of bread, buttered side up
Cook until golden brown, about 2 to 4 minutes.
Flip and cook until golden brown on the other side, about 2 to 4 minutes.
Cut the crust from the grilled cheese, cut into 1 inch squares.