This soup is like delicious tomato soup and grilled cheese all rolled into one. I can’t really believe I never thought of this before given my love on french onion soup, or actually the just baked cheese that melts down the side of the bowl. Nothing is better than that cheese. This recipe combines a simple roasted tomato soup and instead of dunking your grilled cheese, you build it right on top. Amazing. The recipe of courtesy of the SmittenKitchen. Just want the soup – it’s only 1 point per serving.
Roasted Tomato Soup and “Grilled Cheese”
Serving Size: about 1 cup of soup
Nutritional Info: 215.7 calories, 9.8 g of fat, 33.4 g carbohydrates, 5.6 g fiber, 8.9 g protein * 5 P+
Nutritional Info (just the soup): 81.2 calories, 3.1 g of fat, 12.7 g carbohydrates, 2.7 g fiber, 2.9 g protein * 1 P+
Weight Watchers® PointsPlus®: 5 for whole recipe, 1 for soup *
3 lbs Roma tomatoes, sliced in half lengthwise
1 tbsp olive oil
3-6 unpeeled cloves of garlic (depending on how much you like)
Salt and pepper to taste
1-2 sprigs of thyme
1/4 tsp red pepper flakes
4 cups vegetable or chicken broth
6 1/2 inch slices of your favorite crusty bread (I used sourdough)
4 thin slices of your favorite cheese (I used sharp Cheddar)
1. Preheat the oven to 400 degrees.
2. Toss the garlic and tomatoes in the olive oil. Spray a large baking sheet with cooking spread and spread the tomatoes out evenly, with the cut side facing up. Sprinkle generously with salt and pepper. Place the garlic cloves in aluminum foil and wrap into a small packet.
3. Roast for 1 hour. Remove from the oven and let cool for 10-15 minutes. Peel the garlic.
4. Add the tomatoes, garlic, and any juice from the baking sheet into a blender. Blend until smooth.
5. Add the tomato mixture into a large pot. Add the thyme, red pepper, and broth. Let simmer for 25 minutes.
6. Ladle the soup into mugs or other microwave safe dishes. Top with bread and cheese. Return to the oven and cook until cheese is brown and melted. Sometimes I like to toast the bread and slice it into cubes before adding it to make it a little easier to eat.
*If you stop at step 5 and do not add the broth, you can make an incredible pasta sauce.
5. Bake for 25-30 minutes or until golden brown.
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