Nutrition Facts
Tangy Tomato Soup with Grilled Cheese
Amount Per Serving (1 bowl)
Calories 486 Calories from Fat 288
% Daily Value*
Fat 32g24%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 30mg
Sodium 644mg43%
Potassium 344mg8%
Carbohydrates 38g25%
Fiber 7g17%
Sugar 10g11%
Protein 15g11%
Vitamin A 500IU2%
Vitamin C 5.8mg3%
Calcium 200mg14%
Iron 1.4mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Tangy Tomato Soup with Grilled Cheese

Tomato soup in a bowl with basil leaves and a spoon and grilled cheese
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Author -- Traci
Different from the main stream tomato soup, this tomato soup is savory, tangy and slightly sweet - paired with grilled cheese for a satisfying meal. #tangytomatosoup #tomatosoup #grilledcheese #gestationaldiabetes
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
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Choose the number of servings 3 Bowls

Ingredients

Prep & Saute

  • 1 Tbsp Unsalted Butter substitute any oil
  • ¼ cup Celery, chopped
  • ¼ cup Yellow Onion, chopped
  • ¼ cup Green Bell Pepper, chopped
  • 2 each Garlic Cloves, quartered
  • 1 Tbsp Sugar

Heat Through

  • 1 cup Tomato Sauce, unsalted
  • 3 Tbsps Heavy Whipping Cream
  • ¼ t Salt omit if using salted butter or salted tomato sauce
  • ¼ t Black Pepper

Blend & Serve

  • t Fresh Basil, lightly chopped approx 3 large leaves
  • ¾ t Sour Cream

Grilled Cheese

  • 1 Tbsp Butter
  • 2 slices 100% Whole Wheat Bread or low glycemic preference
  • ¼ cup Sharp Cheddar Cheese, shredded

Instructions

Prep & Saute

  • Chop and measure the veggies. Lightly chop the basil and set aside.
  • Heat the pot on medium heat. When hot, add the butter, garlic, onion, celery, bell pepper and sugar. Saute for 10 mins, until they're all soft. Stir occasionally. 

Heat Through

  • Add the tomato sauce, heavy cream, salt and pepper and stir. Taste to see if you want more salt. Let it heat through for about 5 mins. Stir occasionally and reduce the heat if it begins to boil or pop.
  • While it's heating, start on the grilled cheese.

Blend & Serve

  • Add the basil and transfer to a high power blender. Blend until smooth.
  • Transfer to a serving bowl and swirl in the sour cream, but do not mix it completely.

Grilled Cheese

  • Heat the skillet on medium heat. Rub one side of each slice of bread thoroughly with butter.
  • When the skillet is hot, place one slice of bread in the skillet, butter side down. 
  • Immediately layer the shredded cheese on top of the bread and place the other slice of bread on top, butter side up.
  • Grill for 2-4 mins, until well toasted. Use the spatula to press down the sides and seal in the cheese. 
  • Flip and grill 2-3 mins until well toasted. Continue to press down the sides.

Notes

Nutrition for just the soup: Protein 3g - Fat 10g - Carbs 15g - Fiber 2g
Nutrition for just the grilled cheese (full sandwich): Protein 12g - Fat 22g - Carbs 23g - Fiber 5g
 
Equipment - Knife, Spoon & Cup Measures, Medium sized Pot, High Power Blender, Skillet, Spatula
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