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Tomato Basil Soup With Grilled Pimento Cheese Sandwiches

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Tomato Basil Soup With Grilled Pimento Cheese Sandwiches

Overview

Cals/serving
Servings
102
6
Prep time
Cook time
Total time
10 mins
20 mins
30 mins

This summer-inspired soup is full of flavor I can tell. It’s loaded with veggies and it’s super refreshing. It goes well with crackers, grisins or just these perfectly delicious pimento loaded sandwiches. In order to develop the best flavor, you need to use pre-roasted tomatoes because they are full of smoky flavor and they are super delicious prepared this way. All you have to do is to cook up some veggies together and put the chicken broth in the pot. Let them all merry together with flavor and puree until creamy nice and fragrant. Enjoy cold or warm with the most delicious pimento loaded sandwiches. Enjoy.

Ingredients

Tomato Basil Soup

  • 2 tsp. olive oil
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 2 tsp. sea salt, divided
  • 1/4 tsp. fresh ground black pepper, divided
  • 3 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 1/2 cup red wine, like Pinot Noir
  • 2 (28 oz.) cans fire-roasted crushed tomatoes
  • 2 cup low-sodium vegetable broth
  • 1 to 2 tsp. sugar
  • 1 cup lightly packed chopped fresh basil

Pimento Cheese

  • 6 tbsp. nonfat Greek yogurt
  • 6 tbsp. minced pimento
  • 3/4 cup (3 oz.) shredded low-fat cheddar cheese
  • 3 tbsp. shredded Monterey jack cheese
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 8 slices whole wheat or whole grain bread
  • 8 tsp. light butter

Directions

Tomato Basil Soup

  1. Heat a Dutch oven or large pot over medium heat.
  2. Stir in the first 4 ingredients, 1/2 tsp. sea salt and 1/8 tsp. black pepper.
    Add First 4 Ingredients
  3. Cook, stirring occasionally for about 15 minutes.
  4. Stir in the garlic and cook for another minute.
  5. Stir in the tomato paste and cook, stirring constantly, for 2 minutes.
    Add Tomato Paste
  6. Stir in the wine and bring to a simmer. Simmer until the wine has almost completely evaporated, about 7 minutes.
  7. Stir in the tomatoes, vegetable broth, remaining salt, pepper, and sugar.
  8. Bring to a simmer and simmer, stirring occasionally, for 30 minutes.
  9. Add the basil and simmer for 15 minutes.
  10. Using an immersion blender, puree the soup

Pimento Cheese

  1. In a medium bowl, mix together, yogurt, pimento, cheeses, garlic powder, and onion powder.
    Add Tomato Paste
  2. Spread butter on one side of each slice of bread.
  3. Turn the bread over.
  4. Place about 3 tbsp. of cheese mixture on four slices of bread. Top with remaining slice, being sure butter side is up.
    Add Pimento Cheese to Bread
  5. Heat a non-stick skillet over medium heat.
  6. Add the sandwiches and cook for 2 minutes, or until bread is slightly browned.
  7. Turn the sandwiches over and cover the skillet. Cook for another 2 minutes.
  8. Serve with the soup.
    Serve Sandwich with Soup

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