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Roasted Tomato Soup and Grilled Cheese Sandwiches

Roasted Tomato Soup and Grilled Cheese Sandwiches

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  • Makes: 4 servings
  • Prep 40 mins
  • Roast 30 mins
  • Serving Size: 1 1/3cups soup and 1/2 sandwich
  • Carb Grams Per Serving: 29

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

Directions

  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.
  2. 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.
  3. 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.

Grilled Cheese Sandwiches

Ingredients

  • 4 slices reduced-calorie whole wheat bread
  • Nonstick cooking spray
  • 1/4 cup shredded reduced-fat cheddar cheese (1 ounce)
  • 1/4 cup shredded American cheese (1 ounce)

Directions

  1. 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.
  2. Heat a griddle or large skillet over medium heat. Place sandwiches on hot griddle or skillet; cook about 6 minutes or until bread is golden brown and cheese is melted, turning once halfway through cooking time. Cut sandwiches in quarters to serve.

Nutrition Facts Per Serving:

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

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