Tomato soup and grilled cheese is a classic, kid-friendly comfort food. Skip the sodium-packed canned soup and make this easy, homemade recipe that’s packed with veggies! For a creamier texture, stir in 1 Tbsp. plain yogurt to each bowl.

Tomato Soup & Baked Mini Grilled Cheese

Print Recipe

Print

Dinner

Tags

celery, egg free, nut free, onion, tomatoes, vegetarian

Servings 4	Prep Time 10minutes

Cook Time 10minutes

Servings 4 Prep Time 10minutes

Cook Time 10minutes

Tomato soup and grilled cheese is a classic, kid-friendly comfort food. Skip the sodium-packed canned soup and make this easy, homemade recipe that’s packed with veggies! For a creamier texture, stir in 1 Tbsp. plain yogurt to each bowl.

Ingredients

• 1 medium sweet onion, quartered
• 2 stalks celery, chopped
• 4 Lakeside Beefsteak tomatoes, quartered
• 2 tablespoons tomato paste
• 2 cups low-sodium vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped fresh basil
• 4 slices whole wheat bread
• 1 tablespoon unsalted butter
• 2 slices lowfat Cheddar cheese

Directions

1. Combine onion, celery, tomatoes and tomato paste in food processor or blender and blend until smooth.
2. Add vegetable mixture, broth, salt and pepper to large pot. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, 10 minutes.
3. Top each bowl with a sprinkle of basil.
4. Preheat oven to 350ºF.
5. Butter one side of each slice of bread. Place two slices, butter-side-down, on parchment-lined baking sheet. Top with cheese and other slice of bread, butter side up.
6. Bake 5-10 minutes, or until browned and cheese is melted.

Dinner Tags celery, egg free, nut free, onion, tomatoes, vegetarian Servings 4 Prep Time 10minutes Cook Time 10minutes Servings 4 Prep Time 10minutes Cook Time 10minutes Tomato soup and grilled cheese is a classic, kid-friendly comfort food. Skip the sodium-packed canned soup and make this easy, homemade recipe that’s packed with veggies! For a creamier texture, stir in 1 Tbsp. plain yogurt to each bowl. Ingredients 1 medium sweet onion, quartered 2 stalks celery, chopped 4 Lakeside Beefsteak tomatoes, quartered 2 tablespoons tomato paste 2 cups low-sodium vegetable broth 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup chopped fresh basil 4 slices whole wheat bread 1 tablespoon unsalted butter 2 slices lowfat Cheddar cheese Directions Combine onion, celery, tomatoes and tomato paste in food processor or blender and blend until smooth. Add vegetable mixture, broth, salt and pepper to large pot. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, 10 minutes. Top each bowl with a sprinkle of basil. Preheat oven to 350ºF. Butter one side of each slice of bread. Place two slices, butter-side-down, on parchment-lined baking sheet. Top with cheese and other slice of bread, butter side up. Bake 5-10 minutes, or until browned and cheese is melted.