Tomato-Basil Soup with Grilled Cheese Croutons

• Produce

  • 3/4 cup Basil, fresh
  • 2 cups Garlic cloves
  • 1 1/2 cups Onion
  • 2 1/2 lbs Tomatoes, ripe

• Canned Goods

  • 2 cups Chicken stock, Unsalted

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 cup Cooking spray
  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 4 cup (1-ounce slices Whole wheat bread

• Dairy

  • 2 oz 1/3 less fat cream cheese, less fat
  • 1 1/2 oz Cheddar cheese

Found on myrecipes.com

Description

Directions

• 1. Place oven rack on top third of oven. Preheat broiler to high. Halve tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined baking sheet. Broil 5 minutes or until skins are slightly blackened. Remove and discard skins. Discard foil. 2. Heat olive oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil. 3. Carefully place tomato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. Divide soup evenly among 4 bowls. 4. Line baking sheet with foil. Coat 1 side of bread slices with cooking spray; turn over. Top 2 slices with cheese and remaining bread slices. Place sandwiches on pan; broil 30 seconds on each side or until toasted. Cut each sandwich into 6 pieces; top servings evenly.

Nutrition