Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3

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.

Hannah Klinger
Recipe by Cooking Light June 2016

Gallery

Jennifer Causey Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups soup and 3 croutons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

268 calories; fat 11.4g; saturated fat 4.6g; mono fat 4g; poly fat 0.9g; protein 13g; carbohydrates 31g; fiber 7g; cholesterol 20mg; iron 2mg; sodium 641mg; calcium 195mg; sugars 13g; added sugar 2g.
Advertisement
Advertisement