Author Notes
Nothing says comfort like tomato soup and grilled cheese, this is just a hearty, healthy meal that warms the soul. —Jimmy Hoxie
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Ingredients
- Tomato Florentine Soup
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1 tablespoon
Olive Oil
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2 cups
Chopped Onion
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1/2 cup
Chopped Celery
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1/4 cup
Chopped Carrot
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3
Garlic Cloves, Minced
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1 cup
Frozen Chopped Spinach, thawed and squeezed dry
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8 ounces
Salt Free Diced Tomatoes
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16 ounces
Salt Free Crushed Tomatoes
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4 cups
Low Sodium Chicken Stock
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1 tablespoon
Italian Seasoning
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1/2 teaspoon
Ground Black Pepper
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1 pint
Salt
- Grilled Cheese with Tomato and Basil
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8
Sandwich Thins or 16 slices Whole Wheat Bread
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8 ounces
Reduced Fat Cheddar Cheese, Shredded
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16
Grape or Cherry Tomatoes, washed and halved
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16
Basil Leaves
Directions
- Tomato Florentine Soup
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Heat a large stock pot over medium heat. Add the olive oil and swirl to coat. Add the onion, celery, and carrot and sweat for a few minutes until they just begin to soften. Add the garlic and Italian seasoning and stir until fragrant. Add the tomatoes and stock and bring to a simmer. Once the vegetables are tender, adjust the seasoning with salt and pepper and stir in the chopped spinach. Serve hot.
- Grilled Cheese with Tomato and Basil
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Preheat a skillet, griddle, or electric grill to medium.
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Arrange the sandwich thin bottoms on a cutting board. Divide the cheese between the 4 bottoms. Divide the tomatoes and basil between the 4 bottoms and top with the top of the sandwich thin.
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Spray the top of the sandwich with the cooking spray as well as the pan, or griddle, or electric grill.
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Place the sandwiches, 2 at a time into the pan, or griddle, or electric grill, with the sprayed side down.
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Spray the top of the sandwich with cooking spray. Cook on each side for 3-5 minutes, or until the bread is toasty and the cheese is melted. Serve hot.
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