Tomato and Red Pepper Soup with Grilled Cheese
Recipe from Family Circle

Take the canned tomato soup and grilled cheese sandwich lunch to another level when you make the soup yourself and add sweet pepper and herbs. To perk up the sandwich, a mustard and cream cheese spread melts with the cheddar.


Tomato and Red Pepper Soup with Grilled Cheese

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 1 hr
Related Categories: Dinner, Garlic, Grilled Cheese Sandwich, Low Calorie Dinners, Low Calorie Dinners, Low Fat Dinners, Tomato Soup, Tomato Soup, Tomato Soup, Whole Wheat Bread
 
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Ingredients
  •  
    Soup:
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  • 1  teaspoon
    olive oil
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  • 1 
    medium-sized onion, chopped
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  • 1 
    large sweet red pepper, cored, seeded and chopped
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  • 2  cloves
    garlic, chopped
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  • 3  cans
    (14-1/2 ounces each) no-salt-added whole tomatoes
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  • 2  cups
    fat-free chicken broth
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  • 1/4  cup
    tomato paste
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  • 1  tablespoon
    sugar
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  • 1/4  teaspoon
    dried basil
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  • 1/4  teaspoon
    dried oregano
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  • 1/4  teaspoon
    black pepper
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  •  
    Grilled Cheese:
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  • 2  tablespoons
    light cream cheese
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  • 2  tablespoons
    Dijon mustard
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  • 8  slices
    low-calorie whole-wheat bread
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  • 6  ounces
    2% reduced-fat sharp cheddar cheese, shredded
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Directions
1.
Soup: Heat olive oil in a large nonstick pot over medium heat. Add onion, sweet red pepper and garlic. Cook for 5 minutes until softened. Add tomatoes, broth, tomato paste, sugar, basil, oregano and pepper. Break up tomatoes with a spoon. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes.
2.
Working in batches, puree tomato mixture in a blender until smooth. Return to pot and simmer 5 minutes.
3.
Grilled Cheese: In a small bowl, stir together cream cheese and mustard. Spread evenly on 4 slices of bread. Sprinkle each evenly with cheddar cheese and top with remaining bread. Lightly coat outside of bread with cooking spray.
4.
Heat a large nonstick skillet over medium heat. Place 2 sandwiches in skillet and cook 3 minutes on each side. Repeat with remaining sandwiches. Serve immediately with soup.
Nutrition information
Calories 362, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 822 mg, Carbohydrate 49 g, Fiber 9 g, Protein 26 g. Percent Daily Values are based on a 2,000 calorie diet
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