What tomato soup is complete without a grilled cheese? In this recipe, make adorable grilled cheese croutons for dunking and dipping in this quick weeknight staple dinner.
Ingredients
2 1/2 pounds ripe tomatoes (about 6 large)
1 tablespoon olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces 1/3-less-fat cream cheese
3/4 cup coarsely chopped fresh basil
4 (1-ounce) slices whole-wheat bread
Cooking spray
1.5 ounces cheddar cheese, shredded (about 1/3 cup)
Preparation
1. Place oven rack on top third of oven. Preheat broiler to high. Halve tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined baking sheet. Broil 5 minutes or until skins are slightly blackened. Remove and discard skins. Discard foil.
2. Heat olive oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.
3. Carefully place tomato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. Divide soup evenly among 4 bowls.
4. Line baking sheet with foil. Coat 1 side of bread slices with cooking spray; turn over. Top 2 slices with cheese and remaining bread slices. Place sandwiches on pan; broil 30 seconds on each side or until toasted. Cut each sandwich into 6 pieces; top servings evenly.
Nutritional Information
Calories 268
Fat 11.4 g
Satfat 4.6 g
Monofat 4 g
Polyfat 0.9 g
Protein 13 g
Carbohydrate 31 g
Fiber 7 g
Cholesterol 20 mg
Iron 2 mg
Sodium 641 mg
Calcium 195 mg
Sugars 13 g
Est. Added Sugars 2 g
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