Grilled Cheese and Tomato Soup
Anne Murray, MS, RD
This elevated version of your comfort classic adds in the missing nutrition from a classic staple. This fresh take has a great balance of carbohydrates, protein, fiber and fat to keep you full for hours and warm you up on a chilly day.
Course lunch
Cuisine American
Roasted Tomato Soup
- 5 Vine Ripe Tomatoes
- 5 Cloves Fresh Garlic
- 1/2 Yellow Onion
- 1 Bunch Fresh Thyme
- 1 Bunch Fresh Basil
- 1 Drizzle Extra Virgin Olive Oil
Grilled Cheese Sandwich
- 2 Slices Multigrain Bread
- 2 Slices Sharp Cheddar Cheese
- 1/4 c Mixed Greens
- 4 oz Rotisserie Chicken
- 1 knob Butter I use grassfed Kerrygold brand
Preheat oven to 405
Chop the tomatoes and onion in quarters place in a baking dish along with the garlic and fresh herbs. Add coarse salt, pepper and drizzle extra virgin olive oil
Place the pan in the oven and roast for 40 minutes
Remove from oven and use an immersion blender or transfer for a standard blender, blend until soup consistency
Pour soup into bowl
Preheat pan to warm up chicken and greens, remove from pan when fully warmed
Place 1 small knob of butter in the pan
Place the bread in the pan and start to toast up with butter
Add cheese on one side of the bread, then layer with chicken and greens, add another piece of thinly sliced cheddar and top with piece of bread
Flip until crispy on both sides, remove from pan and cut in half!
Enjoy!
Keyword grilled cheese, healthy grilled cheese, sandwich, soup, tomato soup
