Roasted Tomato Soup and Waffle Iron Grilled Cheese Sandwiches

By á-24534

Servings Per Recipe: 4 PER SERVING: 213 cal., 8 g total fat (3 g sat. fat), 12 mg chol., 466 mg sodium, 29 g carb. (8 g fiber, 13 g sugars), 12 g pro.

Diabetic Exchanges:
Medium-Fat Meat (d.e): 1; Fat (d.e): 0.5; Vegetables (d.e): 3; Starch (d.e): 0.5

Ingredients

• 3 1/2 pounds roma tomatoes, halved
• 2 teaspoons olive oil
• 1/2 cup chopped onion (1 medium)
• 1/4 cup shredded carrot
• 1/4 cup finely chopped celery
• 1 clove garlic, minced
• 1 cup unsalted chicken stock or reduced-sodium chicken broth
• 1 tablespoon snipped fresh thyme
• 1 teaspoon snipped fresh rosemary
• 1 tablespoon snipped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons plain fat-free Greek yogurt
• Plain fat-free Greek yogurt
• Snipped fresh basil
• 1 recipe Grilled Cheese Sandwiches

Details

Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

Preheat oven to 350 degrees F. Arrange tomatoes, cut sides down, in two shallow baking pans. Roast on separate oven racks for 30 minutes, rearranging pans halfway through roasting time. Remove from oven; let stand until cool enough to handle. Using your fingers, lift skins from tomatoes and discard skins (some skins may remain on tomatoes); set tomatoes aside.

In a large saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic. Cook about 4 minutes or until onion is tender, stirring occasionally. Add tomatoes and any liquid from baking pans, the chicken stock, thyme, and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly.

Transfer half of the tomato mixture to a food processor or blender. Cover and process or blend until smooth. Repeat with the remaining tomato mixture. Return all to the saucepan. Stir in the 1 tablespoon basil, the salt, and pepper. Stir in the 2 tablespoons yogurt. Heat through. Spoon additional yogurt onto individual servings. If desired, sprinkle with additional fresh basil. Serve soup with Grilled Cheese Sandwiches.

To assemble the sandwiches, coat one side of each of the bread slices with cooking spray. Lay slices of the bread, coated sides down, on a sheet of waxed paper. Sprinkled 2 of the bread slices with the shredded cheeses, dividing cheeses evenly. Top with the remaining bread slices, coated sides up.

Heat waffle iron. Place sandwiches on waffle iron. Do not lock, gently lay the waffle iron top on bread. Cook about 6 minutes or until bread is golden brown and cheese is melted. Cut sandwiches in quarters to serve.