A lighter version of the classic combination of tomato soup with grilled cheese. Instead of a sandwich, the grilled cheese is in the form of a crisp crouton. A bowlful will warm you up on a chilly day.
10m
PREP TIME
20m
COOK TIME
184
CALORIES
15
INGREDIENTS
Ingredients 9 (1 cup) Servings
- Tomato Soup
- 2 cans (28 ounces each) no salt added crushed tomatoes
- 2 cups unsalted chicken stock
- 1/2 cup jarred roasted red peppers
- 1 tablespoon sugar
- 1 1/2 teaspoon McCormick Gourmet™ Organic Basil Leaves
- 1 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 1/2 teaspoon McCormick Gourmet™ Organic Onion Powder
- 1 leaf McCormick Gourmet™ Organic Turkish Bay Leaves
- 1 1/2 cups fat free half-and-half
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- Grilled Cheese Croutons
- 1/4 cup reduced fat mayonnaise
- 1/4 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 6 very thin bread slices
- 3 ounces reduced fat Cheddar cheese, thinly sliced
INSTRUCTIONS
- 1 For the Tomato Soup, place crushed tomatoes, stock, roasted red peppers, sugar, basil, garlic powder and onion powder in blender container; cover. Blend on high speed until smooth
- 2 Pour into large saucepan. Add bay leaf. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes. Add half-and-half and Parmesan cheese; simmer until heated through. Season with pepper. Remove bay leaf before serving
- 3 Meanwhile, for the Grilled Cheese Croutons, mix mayonnaise and thyme in small bowl until well blended. Spread 1 side of each bread slice with mayonnaise mixture. Prepare 3 cheese sandwiches with mayonnaise side out on the bread.
- 4 Spray large skillet with no stick cooking spray. Heat on medium heat. Place sandwiches in skillet. Cook 3 minutes per side or until lightly browned. Cool slightly then cut each sandwich into 9 croutons. Top each bowl of soup with 3 croutons.
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