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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsbutter, divided1smallonion, chopped1stalkcelery, chopped3clovesgarlic, chopped1(28 ounce) canwhole peeled tomatoes, preferably San Marzano3cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth¼cupheavy cream (Optional)¼teaspoonsalt¼teaspoonground pepper2 large slices whole-wheat country bread2ouncessliced sharp Cheddar cheese (3 slices)¼cupchopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsbutter, divided
1smallonion, chopped
1stalkcelery, chopped
3clovesgarlic, chopped
1(28 ounce) canwhole peeled tomatoes, preferably San Marzano
3cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth
¼cupheavy cream (Optional)
¼teaspoonsalt
¼teaspoonground pepper
2 large slices whole-wheat country bread
2ouncessliced sharp Cheddar cheese (3 slices)
¼cupchopped fresh basil
DirectionsHeat 1 tablespoon butter in a large saucepan over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 10 seconds.Stir in tomatoes (with juice). Add broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in cream, if using, salt and pepper.Meanwhile, preheat a panini maker.Spread one side of each slice of bread with the remaining 1 tablespoon butter. Turn the slices over and top one with cheese. Top with the other slice, butter-side up.Cook the sandwich in the panini maker until golden brown and the cheese has melted, 4 to 5 minutes. Cut the sandwich into bite-size pieces.Divide the soup among 4 bowls. Top each serving with grilled cheese croutons and a sprinkle of basil.TipsTo make ahead: Prepare through Step 3 and refrigerate for up to 3 days. Reheat before serving.Originally appeared: EatingWell.com, August 2018
Directions
Heat 1 tablespoon butter in a large saucepan over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 10 seconds.Stir in tomatoes (with juice). Add broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in cream, if using, salt and pepper.Meanwhile, preheat a panini maker.Spread one side of each slice of bread with the remaining 1 tablespoon butter. Turn the slices over and top one with cheese. Top with the other slice, butter-side up.Cook the sandwich in the panini maker until golden brown and the cheese has melted, 4 to 5 minutes. Cut the sandwich into bite-size pieces.Divide the soup among 4 bowls. Top each serving with grilled cheese croutons and a sprinkle of basil.TipsTo make ahead: Prepare through Step 3 and refrigerate for up to 3 days. Reheat before serving.
Heat 1 tablespoon butter in a large saucepan over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 10 seconds.
Stir in tomatoes (with juice). Add broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in cream, if using, salt and pepper.
Meanwhile, preheat a panini maker.
Spread one side of each slice of bread with the remaining 1 tablespoon butter. Turn the slices over and top one with cheese. Top with the other slice, butter-side up.
Cook the sandwich in the panini maker until golden brown and the cheese has melted, 4 to 5 minutes. Cut the sandwich into bite-size pieces.
Divide the soup among 4 bowls. Top each serving with grilled cheese croutons and a sprinkle of basil.
Tips
To make ahead: Prepare through Step 3 and refrigerate for up to 3 days. Reheat before serving.
Originally appeared: EatingWell.com, August 2018
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Nutrition Facts(per serving)258Calories13gFat28gCarbs12gProtein
Nutrition Facts(per serving)
- 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.
