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Tomato-Basil Soup with Grilled Cheese Croutons
Nb persons: 4
Yield: 1 1/2 cups
Preparation time:
Total time: 30 minutes
Source:
| 2 1/2 pounds | ripe tomatoes, (about 6 large) |
| 1 tablespoon | olive oil |
| 1 1/2 cups | chopped onion |
| 2 | garlic cloves, minced |
| 2 cups | unsalted chicken stock, (such as Swanson) |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 2 ounces | 1, 3-less-fat cream cheese |
| 3/4 cup | coarsely chopped fresh basil |
| 4 (1-ounce) slices | whole-wheat bread |
| Cooking spray | |
| 1.5 ounces | cheddar cheese, shredded, (about 1/3 cup) |
1. Place oven rack on top third of oven. Preheat broiler to high. Halve tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined baking sheet. Broil 5 minutes or until skins are slightly blackened. Remove and discard skins. Discard foil.
2. Heat olive oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.
3. Carefully place tomato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. Divide soup evenly among 4 bowls.
4. Line baking sheet with foil. Coat 1 side of bread slices with cooking spray; turn over. Top 2 slices with cheese and remaining bread slices. Place sandwiches on pan; broil 30 seconds on each side or until toasted. Cut each sandwich into 6 pieces; top servings evenly.
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