Enjoy the quintessential soup combo – creamy tomato soup and grilled cheese – all in the same bowl. Skip buying canned soup and simmer your own in less than 20 minutes.
  • Makes: 6 cups of soup, 36 croutons
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Per Serving (1 cup of soup and 6 croutons): 196 calories, 11g fat, 5g saturated fat, 636mg sodium, 7g protein, 4g fiber, 22mg cholesterol, 18g carbohydrates, 5g sugar

  • Recipe Created By:
  • Recipe From: Illinois Partners

Ingredients

  • 4 slices whole-grain bread with crusts removed
  • 4 teaspoons butter, softened
  • 3 ounces American cheese (about four slices)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 garlic cloves, minced
  • 2 (14.5 ounce) cans fire-roasted seasoned diced tomatoes, undrained
  • ½ cups low-sodium chicken broth
  • ½ teaspoon sea salt (optional)
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup fresh basil, about 2 handfuls, plus more for garnish
  • 1 teaspoon balsamic vinegar
  • ¼ cup evaporated skim milk

See Also:  Healthy Breakfast Smoothie

Instructions

  1. To make grilled cheese croutons, heat a large skillet over medium heat.
  2. Make 2 sandwiches by placing 2 slices of cheese on two slices of bread; top each with the other bread slice. Spread butter over both sides of each sandwich.
  3. Cook the sandwiches until both sides are golden brown, about 4 minutes per side.
  4. Remove and let cool. Cut each sandwich into 1-inch crouton pieces and set aside.
  5. In a large saucepan, add olive oil and cook over medium-high heat until sizzling. Add chopped onion and cook about 5 minutes, or until soft and slightly browned. Toss in minced garlic and cook about 1 more minute.
  6. Add the tomatoes, chicken broth, salt (if using), and peppers; stir to combine. Bring to a boil, which should take about 5 minutes. Reduce the heat to low and stir in chopped basil and vinegar.
  7. Using an immersion blender, mix the soup until it is smooth. Add the evaporated skim milk and stir until combined. Serve with grilled cheese croutons.

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