Tomato Soup & Baked Mini Grilled Cheese
This easy scratch made tomato soup is comfort food at its finest and loaded with vegetables. Served up with some mini baked grilled cheese sandwiches.
Equipment
Ingredients
- 1 medium sweet onion quartered
- 2 stalks celery chopped
- 4 Beefsteak tomatoes quartered
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh basil
- 4 slices whole-wheat bread
- 1 tablespoon unsalted butter
- 2 slices low-fat Cheddar cheese
Instructions
- Combine onion, celery, tomatoes and tomato paste in food processor or blender and blend until smooth.
- Add vegetable mixture, broth, salt and pepper to large pot. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, 10 minutes.
- Top each bowl with a sprinkle of basil.
- Preheat oven to 350ºF.
- Butter one side of each slice of bread. Place two slices, butter-side-down, on parchment-lined baking sheet. Top with cheese and other slice of bread, butter side up.
- Bake 5-10 minutes, or until browned and cheese is melted.
Nutrition
Calories: 183kcalCarbohydrates: 31gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 780mgPotassium: 1011mgFiber: 7gSugar: 13gVitamin A: 3134IUVitamin C: 51mgCalcium: 81mgIron: 2mg
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