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.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
1 hr 10 mins

Nutrition Profile:



Roasted Tomato Soup
Grilled Cheese Sandwiches


Instructions Checklist
  • To prepare the Roasted Tomato Soup: Preheat oven to 350 degrees 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.

Nutrition Facts

1 1/3 cups soup and 1/2 sandwich
213 calories; protein 11.6g; carbohydrates 29.4g; dietary fiber 8.2g; sugars 12.9g; fat 7.6g; saturated fat 3.1g; cholesterol 11.7mg; vitamin a iu 3547.1IU; vitamin c 57.4mg; folate 98.2mcg; calcium 177.8mg; iron 2.1mg; magnesium 59.2mg; potassium 1037.9mg; sodium 466.2mg.

3 vegetable, 1 medium-fat protein, 1/2 fat, 1/2 starch