Grilled Cheese & Tomato Soup
Grilled Cheese & Tomato Soup
Ingredients
For the Tomato Soup
- 8 Roma tomatoes
- 5 beef steak tomatoes
- 2 onions, large pieces
- 2 red bell peppers, large pieces
- 2 tablespoons olive oil
- 2 tablespoons garlic, chopped
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, or as needed
- 16 ounces low fat cottage cheese
- 16.9 fluid ounces beef bone broth
- 1/2 teaspoon paprika, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1 teaspoon Italian seasoning, or as needed
- 6 ounces tomato paste
- 1/2 cup croutons, for serving, as needed
- 1/4 cup fresh basil, chopped, for serving, as needed
For the Grilled Cheese
- 4 slices sourdough bread
- 1 1/3 cups low fat cheddar cheese, shredded
- 4 tablespoons mayonnaise, light
Instructions
- 1
Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Halve the 8 Roma tomatoes and 5 beef steak tomatoes. Cut the 2 red bell peppers and 2 onions into large, roughly equal-sized pieces.
⏱️ 5 min
- 3
Place all the cut vegetables (tomatoes, bell peppers, onions) on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and add 2 tablespoons of chopped garlic. Season generously with salt and black pepper.
⏱️ 2 min
- 4
Roast the vegetables in the preheated oven at 400°F for 25-30 minutes, or until they are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 5
Once roasted, carefully transfer the vegetables to a blender. Add 16 ounces of low fat cottage cheese and 16.9 fluid ounces of beef bone broth to the blender.
⏱️ 3 min
- 6
Blend the soup until it is completely smooth. If needed, blend in batches to avoid overfilling the blender.
⏱️ 3 min
- 7
Pour the blended soup into a large pot. Stir in 6 ounces of tomato paste to add richness. Season with 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and additional salt and black pepper to taste.
⏱️ 2 min
- 8
Heat the soup on the stove over medium-low heat, stirring occasionally, until it is warmed through and simmering gently. This will take about 5-7 minutes.
⏱️ 7 min
- 9
While the soup is heating, prepare the grilled cheese sandwiches. For each sandwich, take 1 slice of sourdough bread and slice it in half. Spread 1 tablespoon of light mayonnaise evenly on the outside of each half of the bread.
⏱️ 3 min
- 10
Fill the inside of the bread halves with 1/3 cup of shredded low fat cheddar cheese. Press the halves together to form a sandwich.
⏱️ 2 min
- 11
Cook the grilled cheese sandwiches on a panini press or in a non-stick pan over medium heat until golden brown and the cheese is melted and crispy, about 3-5 minutes per side if using a pan.
⏱️ 5 min
- 12
Serve the hot tomato soup immediately, topped with croutons and fresh basil, alongside the warm grilled cheese sandwiches.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Cheese & Tomato Soup
For the Tomato Soup
- 8 Roma tomatoes
- 5 beef steak tomatoes
- 2 onions, large pieces
- 2 red bell peppers, large pieces
- 2 tablespoons olive oil
- 2 tablespoons garlic, chopped
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, or as needed
- 16 ounces low fat cottage cheese
- 16.9 fluid ounces beef bone broth
- 1/2 teaspoon paprika, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1 teaspoon Italian seasoning, or as needed
- 6 ounces tomato paste
- 1/2 cup croutons, for serving, as needed
- 1/4 cup fresh basil, chopped, for serving, as needed
For the Grilled Cheese
- 4 slices sourdough bread
- 1 1/3 cups low fat cheddar cheese, shredded
- 4 tablespoons mayonnaise, light
Instructions
- 1
Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Halve the 8 Roma tomatoes and 5 beef steak tomatoes. Cut the 2 red bell peppers and 2 onions into large, roughly equal-sized pieces.
⏱️ 5 min - 3
Place all the cut vegetables (tomatoes, bell peppers, onions) on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and add 2 tablespoons of chopped garlic. Season generously with salt and black pepper.
⏱️ 2 min - 4
Roast the vegetables in the preheated oven at 400°F for 25-30 minutes, or until they are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 5
Once roasted, carefully transfer the vegetables to a blender. Add 16 ounces of low fat cottage cheese and 16.9 fluid ounces of beef bone broth to the blender.
⏱️ 3 min - 6
Blend the soup until it is completely smooth. If needed, blend in batches to avoid overfilling the blender.
⏱️ 3 min - 7
Pour the blended soup into a large pot. Stir in 6 ounces of tomato paste to add richness. Season with 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and additional salt and black pepper to taste.
⏱️ 2 min - 8
Heat the soup on the stove over medium-low heat, stirring occasionally, until it is warmed through and simmering gently. This will take about 5-7 minutes.
⏱️ 7 min - 9
While the soup is heating, prepare the grilled cheese sandwiches. For each sandwich, take 1 slice of sourdough bread and slice it in half. Spread 1 tablespoon of light mayonnaise evenly on the outside of each half of the bread.
⏱️ 3 min - 10
Fill the inside of the bread halves with 1/3 cup of shredded low fat cheddar cheese. Press the halves together to form a sandwich.
⏱️ 2 min - 11
Cook the grilled cheese sandwiches on a panini press or in a non-stick pan over medium heat until golden brown and the cheese is melted and crispy, about 3-5 minutes per side if using a pan.
⏱️ 5 min - 12
Serve the hot tomato soup immediately, topped with croutons and fresh basil, alongside the warm grilled cheese sandwiches.
⏱️ 1 min