Name: Veggie Grilled Cheese with Tomato Soup
Total time: 20 min
Ingredients: 3 tablespoons unsalted butter, softened, divided; 1 large red bell pepper, diced; 1 small zucchini, diced; 1 jalapeño pepper, seeded and minced; 1 cup broccoli florets (1/2-inch); .25 cup water plus 2 2/3 cups, divided; 8 slices whole-wheat bread; 4 slices Cheddar cheese; 2 (11 ounce) cans condensed tomato soup

Veggie Grilled Cheese with Tomato Soup

Maya Feller, M.S., RD, CDN, of Brooklyn-based Maya Feller Nutrition, upgrades this popular budget-friendly combo. "Adding veggies to a classic sandwich—in this case, broccoli, zucchini and red bell pepper—boosts the nutrient-density of the meal," she says. This recipe was part of a feature story, "The Real Cost of Healthy Food."

Maya Feller, M.S., RD, CDN

Published on February 19, 2021

Photo: Leslie Grow | Veggie Grilled Cheese with Tomato Soup

Active Time:

15 mins

Total Time:

20 mins

Servings:

Nutrition Profile:

Egg Free High-Protein Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

3 tablespoons unsalted butter, softened, divided
1 large red bell pepper, diced
1 small zucchini, diced
1 jalapeño pepper, seeded and minced
1 cup broccoli florets (1/2-inch)
¼ cup water plus 2 2/3 cups, divided
8 slices whole-wheat bread
4 slices Cheddar cheese
2 (11 ounce) cans condensed tomato soup

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat until melted and foamy. Add bell pepper, zucchini and jalapeño; cook, stirring often, until softened, 2 to 3 minutes. Add broccoli and stir to coat. Add ¼ cup water, cover the pan and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to a medium bowl, draining off water if necessary. Wipe the pan clean.
Spread the remaining 2 tablespoons butter over 1 side of each bread slice. Place the bread slices, buttered-side down, in the pan. Divide the vegetables among the bread slices. Top each with a slice of cheese and a bread slice, buttered-side up. Cook over medium heat until the sandwiches are lightly browned and the cheese is melted, 2 to 4 minutes per side. (Cook the sandwiches in batches if they don't all fit in your skillet.)
Meanwhile, combine soup and the remaining 1 ⅔ cups water in a medium saucepan; cook over medium heat, stirring occasionally, until heated through, about 3 minutes. Cut the sandwiches in half and serve with the soup.

Nutrition Facts (per serving)

472	Calories
21g	Fat
55g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 472
% Daily Value *
Total Carbohydrate 55g	20%
Dietary Fiber 7g	25%
Total Sugars 19g
Protein 17g	34%
Total Fat 21g	27%
Saturated Fat 11g	55%
Cholesterol 51mg	17%
Vitamin A 3066IU	61%
Sodium 1075mg	47%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.