Fresh Tomato Soup With Grilled Cheese
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 418 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 36 milligrams
- Sodium
- 682 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 8 grams
- Protein
- 18 grams
Ingredients
4 1/2 pounds tomatoes (4 pounds quartered, 1/2 pound chopped)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 scallions, chopped
1 1/2 tablespoons heavy cream
Kosher salt and freshly ground pepper
1/2 cup mini bow ties or other mini pasta
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded sharp cheddar cheese
4 slices multigrain bread
2 thin slices low-sodium ham
Chopped fresh basil, for topping
Directions
- Puree the quartered tomatoes in a blender. Heat 1 1/2 tablespoons olive oil in a pot over medium heat. Add the garlic and half of the scallions and cook, stirring, 2 minutes. Increase the heat to medium high; strain the pureed tomatoes through a mesh sieve into the pot. Stir in the chopped tomatoes, 1 cup water, the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, about 5 minutes. Add the pasta and cook until tender, about 10 minutes; season with salt and pepper. Toss the remaining scallions with the cheeses; divide half the mixture between 2 bread slices. Top each with a slice of ham, the remaining cheese mixture and the other 2 bread slices. Heat the remaining 1/2 tablespoon olive oil in a nonstick skillet over medium-low heat. Cook the sandwiches until the cheese melts, 3 minutes per side; cut in half. Ladle the soup into bowls; top with basil and serve with the sandwiches.
