Grilled cheese soup and grilled tomato the most tasty
We take the beloved combo a notch by adding more flavor for half of the calories.
A oozing,crisp grilled cheese and a cup of warmTomato soup constitute one of the great combinations of both the world of comfort food. Nothing is more comforting than this combination, but it tends to come with a lot of added grease. Our grilled cheese is a play on this south staple of the South, pimento cheese, which diffuses the calories of cheese with healthy additions like roasted peppers andGreek yogurt. Soup? Intensity of pure tomato, thanks to the roasting of the oven, which concentrates the natural sugars of tomatoes. Get the comfort, with half of the calories, with our recipe.
For grilled pepper cheese sandwich
Nutrition:320 calories, 17 g of fat (8 g saturated), 490 mg of sodium
Serve 4
You will need
11/4 cup of sharp cheddar cheese finely shredded
1 JAR (4 oz) Cut into dice
1 Jalapeño pepper, seeded and mined
1/4 cup of finely sliced eclons
1/4 cup of Greek yogurt of 2%
1 tablespoon mayonnaise with olive oil
Few Tabasco tremors
8 slices of bread
Butter
How to do it
- Combine cheese, pimper, jalapeño, sparkling, yogurt, mayonnaise and some tabasco shakes in a mixing bowl.
- Divide between 4 slices of bread and high with the remaining slices.
- Heat a little butter in an iron stove or a medium heat stove.
- Cook the sandwiches, turn once, for about 10 minutes, until the golden brown on both sides and that cheese is melted (have a patience - an extra minute or two means everything with a good grilled cheese!) .
For roasted tomato soup
Nutrition:130 calories, 7 g of grease (1 g saturated), 370 mg of sodium
Serve 4
You will need
3 LB Roma tomatoes, half in the direction of length
2 tablespoons olive oil, more for garbage
4 garlic cloves, peeled
3 cups of low sodium chicken broth
Black salt and pepper
How to do it
- Preheat the oven to 425 ° F. Place the cut tomatoes on a pastry plate and drizzle of olive oil.
- Place the garlic cloves in the center of an aluminum sheet sheet, olive oil drizzle and bend to create a closed package.
- Roast tomatoes and garlic for about 40 minutes, until both are very soft.
- Transfer tomatoes and garlic to a mixer, add olive oil and puree.
- Transfer in a pot, stir in the chicken broth and simmer for 15 minutes. Season with black salt and pepper.
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