Roasted Tomato Soup and Grilled Cheese Sandwiches

Roasted Tomato Soup and Grilled Cheese Sandwiches

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From: Diabetic Living Magazine

The classic lunch of tomato soup with a grilled cheese sandwich gets an upgrade with roasted tomatoes and fresh herbs in the soup, and a warm grilled sandwich with two kinds of cheese.

Ingredients 4 servings

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Original recipe yields 4 servings
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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • Serving size: 1⅓ cups soup and ½ sandwich
  • Per serving: 213 calories; 8 g fat(3 g sat); 8 g fiber; 29 g carbohydrates; 12 g protein; 98 mcg folate; 12 mg cholesterol; 13 g sugars; 3,547 IU vitamin A; 57 mg vitamin C; 178 mg calcium; 2 mg iron; 466 mg sodium; 1,038 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Vitamin A (71% dv), Folate (24% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 vegetable, 1 medium-fat protein, ½ fat, ½ starch

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