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