Clean Tomato Soup and Grilled Cheese
This is another classic meal that I love and quit eating because well lets be real- Campbells Tomato Soup is loaded with sodium and other ingredients that I cannot pronounce! I found this recipe online and made a few tweaks to the amounts of seasonings as the original one had too much for my liking!
What You Need:
SOUP:
- 4 Large Tomatoes (halved and seeded)
- 1 medium Sweet Bell Pepper (halved and seeded)
- 1/2 medium sweet onion (cut into 1/2 inch pieces)
- 1 (15oz) can of Fire Roasted Diced Tomatoes
- 1-2 tsp extra virgin olive oil
- 1 cup organic, no salt added, vegetable broth
- 1 tsp dried basil
- 1 tsp Italian Seasoning
- 2 tsp Sea Salt
- 1/4 tsp Red Pepper Flakes
GRILLED CHEESE:
- Ezekiel Bread
- Fresh Shredded Cheddar Cheese
- grass fed butter
What To Do:
SOUP:
1. Preheat oven to 450 degrees. Line two baking sheets with foil and place tomatoes face down on one and the onions and pepers face down on the other
2. Drizzle the extra virgin olive oil on the vegetables as even as possible
3. Roast onions and peppers for 20 minutes. Enclose them in the foil and let them sit for 10-15 minutes. Pull off charred skin from peppers.
4. Preheat broiler on high and place tomatoes on top rack for about 5 minutes
5. In a blender combine peppers, tomatoes, onions, canned tomatoes, seasonings, and broth and blend them all until smooth. (I had to do this in 2 batches!)
6. Put into pan and heat up together
GRILLED CHEESE:
1. Thinly put some grass fed butter on two slices of Ezekiel bread, one side only (or more if you are making more than one sandwich!)
2. Sprinkle cheese (I used one blue container) between the two slices of bread and grill over medium heat until browned and crispy
ENJOY!! :)
** For all the 21 day fixers, CIZE, Hammer and Chisel, 22 minute Hard Corps, or anyone following the colored portion control meal plan- a little over a cup of the soup and a sandwich counts as 2-Green, 2-Yellow, 1-blue and 1-tsp**
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