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Grilled Cheese and Tomato Soup Comfort Food Dinner

Is there anything more nostalgic than grilled cheese and tomato soup? This lightened-up version brings all the gooey, melty goodness you remember from childhood at just 395 calories! The secret is using quality ingredients and the right portions, so you can dunk away without worry. Trust me, your family won't even realize this classic combo got a healthy makeover.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 slices whole wheat bread 45 calories per slice
  • 4 ounces reduced-fat sharp cheddar cheese sliced
  • Cooking spray
  • 1 can 28 oz crushed tomatoes
  • 1 cup low-sodium vegetable broth
  • 2 cloves garlic minced
  • 1/4 cup fresh basil leaves chopped
  • 1 teaspoon onion powder
  • 1/4 cup 2% milk
  • Salt and pepper to taste

Method
 

  1. In a medium pot, combine crushed tomatoes, vegetable broth, garlic, onion powder, and basil. Bring to a simmer over medium heat and cook for 15 minutes.
  2. Use an immersion blender to puree the soup until smooth (or carefully transfer to a regular blender in batches). Stir in the milk and season with salt and pepper. Keep warm on low heat.
  3. While the soup simmers, assemble the sandwiches by placing 1 ounce of cheese between two slices of bread for each sandwich.
  4. Heat a large nonstick skillet over medium heat and spray with cooking spray. Place sandwiches in the pan and cook for 3-4 minutes per side until golden brown and cheese is melted. Spray the top of each sandwich lightly before flipping.
  5. Cut each grilled cheese in half and serve alongside a bowl of tomato soup for dunking.