Tomato Bisque with Grilled Cheese Heart Croutons
Prep: 20 minutes
Cook: 25 minutes • Serves: 6
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onion
1 can (14.5 ounces) no salt added diced tomatoes
1 can (14.5 ounces) no salt added whole peeled tomatoes
1/2 cup less-sodium chicken broth
1/4 cup whole milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 slices 15-grain bread
Nonstick cooking spray
(1-ounce) slices low-moisture part-skim mozzarella cheese
1.In large saucepot, heat oil over medium-high heat. Add carrots, celery and onion; cook 5 minutes or until tender, stirring occasionally. Stir in diced tomatoes, whole tomatoes and broth; heat to a simmer. Reduce heat to medium; cook 10 minutes, stirring occasionally. Stir in milk, salt and pepper; cook 4 minutes.
2.In batches, purée soup in blender, transferring puréed soup to large bowl before puréeing next batch.
3.Spray 1 side of bread slices with cooking spray. Place 3 bread slices, sprayed side down, on work surface; top with cheese and remaining 3 bread slices, sprayed side up.
4.Heat griddle or large skillet over medium heat; in batches if necessary, add sandwiches and cook 6 minutes or until bread is golden brown and cheese melts, turning once. With 1-inch heart-shaped cutter, cut out croutons from sandwiches. Serve tomato bisque topped with croutons.
Approximate nutritional values per serving:
153 Calories, 7g Fat (2g Saturated), 6mg Cholesterol,
292mg Sodium, 16g Carbohydrates, 3g Fiber, 4g Protein