Nutrition per serving may change if servings are adjusted.
Roasted Tomato Soup
3½ pounds roma tomatoes, halved
2 teaspoons olive oil
½ cup chopped onion (1 medium)
¼ cup shredded carrot
¼ cup finely chopped celery
1 clove garlic, minced
1 cup unsalted chicken stock or reduced-sodium chicken broth
1 tablespoon snipped fresh thyme
1 teaspoon snipped fresh rosemary
1 tablespoon snipped fresh basil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons plain fat-free Greek yogurt
Plain fat-free Greek yogurt (optional)
Snipped fresh basil (optional)
Grilled Cheese Sandwiches
4 slices reduced-calorie whole wheat bread
Nonstick cooking spray
¼ cup reduced-fat cheddar cheese (1 ounce), shredded
¼ cup American cheese (1 ounce), shredded
To prepare the Roasted Tomato Soup: Preheat oven to 350°F. Arrange tomatoes, cut sides down, in two shallow baking pans. Roast on separate oven racks for 30 minutes, rearranging pans halfway through roasting time. Remove from oven; let stand until cool enough to handle. Using your fingers, lift skins from tomatoes and discard skins (some skins may remain on tomatoes); set tomatoes aside.
In a large saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic. Cook about 4 minutes or until onion is tender, stirring occasionally. Add tomatoes and any liquid from baking pans, the chicken stock, thyme, and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly.
Transfer half of the tomato mixture to a food processor or blender. Cover and process or blend until smooth. Repeat with the remaining tomato mixture. Return all to the saucepan. Stir in the 1 tablespoon basil, the salt, and pepper. Stir in the 2 tablespoons yogurt. Heat through.
To prepare the Grilled Cheese Sandwiches: Coat one side of each of slice of whole wheat bread with nonstick cooking spray. Lay slices of the bread, coated sides down, on a sheet of waxed paper. Sprinkle 2 of the bread slices with cheddar cheese and American cheese, dividing cheeses evenly. Top with the remaining 2 bread slices, coated sides up.
Heat a griddle or large skillet over medium heat. Place sandwiches on hot griddle or skillet; cook about 6 minutes or until bread is golden brown and cheese is melted, turning once halfway through cooking time. Cut sandwiches into quarters to serve.