roasted tomato soup and mini grilled cheese sandwiches.

DSC01859Grilled cheese and cream of tomato soup is a classic combination that’s tough to mess with. That being said, I think that after tasting this roasted tomato soup, you’ll be totally done with unhealthy cream of tomato soup.  The flavor is so delicious, and it’s rich without adding any milk or cream!  

I think that these adorable mini grilled cheese sandwiches are perfect to serve with the soup instead of croutons.  You still get the “grilled cheese” flavor, but none of the butter and excessive fat that goes with it.  I used freshly grated parmesan cheese because it’s so flavorful, and one tablespoon (which is how much I use in each sandwich) has only 20 calories and 1 1/2 grams of fat.  These mini-sandwiches satisfy my grilled cheese craving, and I think you’ll love them!  

Roasted Tomato Soup: (serves 6, generously)

6 vine-ripened tomatoes, halved
1 medium onion, chopped
1 carrot, diced
2 garlic cloves, separated, minced
2 tbsp. tomato paste
1 15 oz. can diced tomatoes
3 3/4 cups water or low sodium vegetable stock
1 tbsp. chopped fresh basil
1 tsp. olive oil
1 tbsp. balsamic vinegar
kosher salt (about 1 tsp. plus 1/2 tsp.)
pepper
non-stick cooking spray

Preheat the oven to 375.  Spray a baking dish with non-stick cooking spray and place the tomato halves in the dish.  Drizzle the olive oil over the tomatos and sprinkle one clove of minced garlic and a pinch of salt and pepper over the top.  Bake uncovered for one hour, until tomatoes are tender and juicy.

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Meanwhile, spray a pot with non-stick cooking spray and add the onion and carrot.  Sprinkle with salt and pepper, and cook over low heat, stirring often, until softened (about 7-10 minutes).  Add in the second clove of minced garlic and cook for an additional minute.  Add the tomato paste to the mixture and stir to coat the vegetables.  Add in the diced tomato and the water/vegetable broth.  Bring to a simmer, and allow soup to simmer for 5 minutes.  Add in the oven-roasted tomatoes – and make sure to add all of the juices/caramelized pieces from the bottom of the baking dish!  Add in balsamic vinegar and basil, and season with about 1 tsp. kosher salt and black pepper.  Bring soup to a boil and remove from the heat.  Using an immersion blender (or a regular blender) puree until smooth (or until soup has reached your desired consistency – if you prefer chunky tomato soup you don’t need to puree at all, just let the soup simmer until tomatoes are dissolved).  

Mini Grilled Cheese Sandwiches: (serves 4)

4 slices whole grain bread
non-stick cooking spray
1 garlic clove, peeled, one end cut off
1/4 cup freshly grated parmesan cheese

Cut the crusts off of each slice of bread, and cut each slice of bread in half.

Spray a grill pan with non stick cooking spray and heat it over medium heat for about 45 seconds.  Place the bread on the grill pan, flipping each mini-slice after about 3 minutes.  After flipping the bread, carefully rub the top of each piece with the garlic clove.  After about 2 more minutes spoon one tablespoon of parmesan cheese onto 4 mini-slices of bread, and top with another mini-slice of bread.  Press each mini-sandwich down firmly with a spatula and remove from the heat.                                                       DSC01851DSC01852

12 Comments

  1. Cornelius says:

    I liked it. So much useful material. I read with great interest.

  2. Booters Rimes says:

    please invite joshie and i over the next time you make this :) i don’t think i can handle making my own soup yet but i will for sure try to make the sandwiches.

  3. tali says:

    you can totally handle the tomato soup Booters, but let me know when the next grilled cheese night is :)

  4. Layne says:

    I made this last night for my fiance and he LOVED it! Great page, keep the recipes coming!!

  5. tali says:

    Thanks, Layne! So happy you enjoyed the recipe :)

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