Makes 8 servings
4 Tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 teaspoon dried thyme
1 bay leaf
1 Tablespoon tomato paste
1 (28-ounce) can crushed tomatoes, with juice
2 cups vegetable broth
1 1/2 cups unsweetened rice milk
Salt and freshly ground black pepper
8 slices whole-wheat or gluten-free bread, crusts removed
2 cups (16 ounces) shredded cheddar cheese, divided
Soup and a sandwich? This classic combo gets an update with cheesy crouton bites dropped right into a bowl of steamy, creamy tomato soup. It’s especially comforting on cold days— like after your kids come in from playing in the snow.
1. Preheat your broiler. Set out a rimmed baking sheet.
2. In a large stockpot, heat 1 tablespoon of the olive oil over medium heat. Add the onion and sauté for 5 to 7 minutes, or until soft and translucent. Add the garlic, carrot, thyme, and bay leaf and sauté for 5 to 7 minutes longer, until the vegetables have softened.
3. Add the tomato paste, tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the soup has thickened slightly.
4. Place the bread slices on the baking sheet and brush with the remaining 3 tablespoons of olive oil. Turn the slices over and top each with 1/4 cup cheddar cheese. Broil for 3 to 5 minutes, until the cheese is bubbly and the bread is lightly toasted.
5. While the bread toasts, add the rice milk to the soup and stir well.
6. Make four sandwiches with the bread slices, and slice each sandwich into 8 cubes.
7. Ladle the soup into bowls, topping each with 4 grilled cheese cubes. Serve.
Carbohydrates: 28 g
Fat: 19 g
Protein: 14 g
Fiber: 6 g