Tomato Soup and Open-Faced Grilled Cheese
Macros / Serving Size
Protein 23 g | Fat 16 g | Carbs 60 g
% Calories of Macros / Serving Size
Calories 456 | Protein 20 % | Fat 31 % | Carbs 50 %
Nutrients / Serving Size
Fiber 15 g | Sodium 734 mg | Sat. Fat 8 g
Ingredients (Serves 4)
- 1 large yellow or white onion, diced
- 2. large carrots, diced
- ¼ tsp. sugar
- 2 butter, unsalted
- 3 cloves of garlic, minced
- 1 tsp. dried thyme
- 1-2 tsp. balsamic vinegar
- 2 cups low-sodium vegetable broth
- 1 14-15 ounce can of cannellini or great northern beans, drained and rinsed.
- 2 14-15 ounces cans of low-sodium whole or crushed tomatoes, drained
- 3 cups fresh baby spinach leaves, unpacked
- 2 dashes black pepper
- ¼ tsp. salt
- 4 slices whole wheat bread
- 4 oz. shredded cheddar cheese
Directions
- Preheat oven to 375 Degrees F.
- In a large pot over medium heat, bring the butter to temperature and add the onion, salt and pepper. Cook the onions string constantly until they begin to turn clear and add the sugar. Cook stirring constantly until the onion begins to brown. Add just a few drops of broth to prevent burning and sticking. Once they are light brown, add the carrots and a little bit more broth for about 8-10 minutes or until the carrots just begin to become tender. Add the garlic and thyme and cook for just a few seconds, to bring out the flavor of the garlic and herbs but not burn.
- Add the remaining broth, tomatoes. Add the beans and bring to a slow boil. Turn down the heat to medium low and simmer for 5 minutes. Meanwhile place the sliced bread on a baking sheet in a single layer and sprinkle each slice evenly with the cheese. Place cheese in the oven and bake until cheese is melted and the bottom side is a bit toasted (about 8 minutes).
- Gently pour half the soup in a blender and add ½ the spinach and puree until smooth. Add the remaining soup and spinach and do the same. Serve ¼ of the soup in a bowl with a piece of cheese toast.
Notes
- An immersion blender can be used. Just remove the pot from the heat and add the spinach. Let it wilt some and then use the blender to puree until smooth.
- The nutrition analysis is based on the yield of drained canned beans and the use of low-sodium, canned broth and tomatoes.