Tomato-Basil Soup with Grilled Cheese Croutons

By á-46334

This grilled cheese and tomato soup dynamic duo just got a major upgrade from the shelf-stable stuff. Enjoy a classic, creamy favorite in just 30-minutes.
•Yield:
Serves 4 (serving size: about 1 1/2 cups soup and 3 croutons)

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

Details

Adapted from myrecipes.com

Preparation

Step 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


Amount per serving

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