Friday, September 24, 2010

Tomato and Red Pepper Soup with Light(er) Grilled Cheese

I got this great little recipe a fews years ago and was afraid I had lost it for good. Until I found it on Family Circle's website. (Just love technology!) Since re-making it, Ive updated this post to be MDP style..

1 teaspoon olive oil
1 medium-sized onion, chopped
1 large sweet red pepper, cored, seeded and chopped
3 cloves garlic, chopped
3 cans (14-1/2 ounces each) Hunt's fired roasted diced tomatoes (my fav but any work)
2 cups low sodium chicken stock
1/4 cup tomato paste
1 tablespoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
bay leaf
Heat olive oil in a large nonstick pot over medium heat. Add onion, sweet red pepper, bay leaf and garlic. Cook for 5 minutes until softened. Add tomatoes, broth, tomato paste, sugar, basil, oregano and pepper. Break up tomatoes with a spoon. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes. FIND AND REMOVE THE BAY LEAF!!! Puree with an immersion blender or work in batches in the stand up blender.

2 tablespoons light cream cheese
2 tablespoons Dijon mustard
8 slices low-calorie whole-wheat bread
6 ounces 2% reduced-fat sharp cheddar cheese, shredded

Mix cream cheese, mustard and shredded sharp in a bowl and spread on 4 slices of bread. Cover with the other slice and spray both sides with cooking spray. Heat up a large George Foreman grill and grill for 2-3 minutes, flip and grill for 1-2 minutes more (you can also just use the regular fying pan too but I like how they get thin and crispy on the grill.)

* Ill just go with the good old fashion nutrition info- not bad at ALL for soup and grilled cheese. Sparing the butter on the bread and using cooking spray saves a bundle and still tastes great!

Nutrition Facts (based on 4 servings)

Calories 362
Total Fat (g) 11
Saturated Fat (g) 6
Cholesterol (mg) 25
Sodium (mg) 822
Carbohydrate (g) 49
Fiber (g) 9
Protein (g) 26

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