Creamy Tomato Basil Soup With Mini Grilled Cheese Sandwiches Food

CREAMY TOMATO BASIL SOUP WITH MINI GRILLED CHEESE SANDWICHES

Creamy Tomato Basil Soup with Mini Grilled Cheese Sandwiches image

You'll love the rich creaminess of this delicious soup with Greek yogurt!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 9

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 container (5.3 oz) Liberté® Greek plain yogurt
1/4 cup grated Parmesan cheese (1 oz)
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine, softened
6 slices (1/2 inch thick) whole-grain bread
3 slices (1 oz each) Cheddar cheese, cut in half
1 tablespoon chopped fresh basil leaves
9 (4-inch) wooden skewers

Steps:

In 4-quart saucepan, heat oil, onion and garlic over medium-low heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
Add tomatoes; heat to boiling. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; add yogurt, Parmesan cheese, 2 tablespoons basil leaves, the salt and pepper. In blender, place soup mixture. Cover; puree until smooth.
Spread butter on 1 side of each bread slice. Arrange 3 slices bread, buttered side down, on work surface, and place 2 slices cheese and 1 teaspoon of the basil leaves on each bread slice. Top with remaining 3 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 3 sandwiches at a time over medium heat, turning once, until golden brown and cheese just melts. Cut each sandwich into 6 squares. Place 2 sandwich squares onto each skewer.
To serve, spoon soup into small cups; place sandwich skewer on top of cup.

Nutrition Facts : Calories 220, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 2 g, TransFat 0 g

CREAMY TOMATO BASIL SOUP

Creamy Tomato Basil Soup image

I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn't exactly right, but it's close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It's so easy to make that we often have it on weeknights, and I also serve it during Lent.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons chopped green onion
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1-1/3 cups water
1/4 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons sherry or additional chicken broth
2 tablespoons minced fresh basil
2 teaspoons sugar

Steps:

In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 497mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

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