Easy Tomato Soup and Grilled CHEESE
Ingredients
SOUP:
- 1 tablespoon unsalted butter or coconut oil
- ¼ cup finely chopped onions
- 1 teaspoon finely chopped garlic or cloves from ½ head roasted garlic
- 1 cup chicken bone broth I used Kettle & FIre brand
- 4 ounces cream cheese softened (Kite Hill brand if dairy free)
- 1 14½-ounce can diced tomatoes, or 1 large tomato, diced (with juices)
- 1½ cups tomato sauce
- 2 teaspoons dried basil
- ¼ teaspoon stevia glycerite or to taste
- ¼ teaspoon fresh ground black pepper
GRILLED CHEESE:
- ½ pound Halloumi cheese
- IF NEEDED: 1 tablespoon MCT oil or melted unsalted butter
OPTIONAL GARNISH:
- ¼ cup sour cream or crème fraîche
- 12 fresh basil leaves
Instructions
- To make the soup: Heat the butter in a large saucepan over medium heat. Add the onions and garlic and cook until soft, about 4 minutes,
- stirring often.
- Whisk in the broth, softened cream cheese, tomatoes (including juices), tomato sauce, basil, stevia, and pepper. Simmer for 5 minutes, stirring occasionally; do not allow it to come to a boil.
- Remove the pan from the heat and puree the soup with an immersion blender until smooth. Return the pan to low heat and cover to keep warm while you make the grilled cheese.
- Preheat a skillet, grill pan, CHAFFLE WAFFLE MAKER or panini maker to medium-high heat. Slice the chunk of cheese into ¼-inch-thick slices. Brush each side with the oil. Place in the hot skillet, grill pan, or panini maker and
- cook for 3 minutes per side, or until golden brown (and with grill marks if using a grill pan or panini maker).
- Remove the cheese slices from the pan or panini maker and serve with the tomato soup. Garnish each bowl of soup with a tablespoon of sour cream and a few basil leaves, if desired.
Nutrition
Calories: 412 | Fat: 33.4g | Protein: 17.3g | Carbohydrates: 10.9g | Fiber: 1.8g | P:E Ratio: 0.4