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Creamy Tomato Basil Soup with Mini Grilled Cheese Sandwiches
Creamy Tomato Basil Soup with Mini Grilled Cheese Sandwiches
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Prep Time:
40 minutes
Total Time:
40 minutes
Indulge in a creamy soup made luxurious with Greek yogurt!
Ingredients:
  • 1/4 cup olive oil
  • 1 clove garlic, finely chopped
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 1 container (5.3 oz) Liberté® Greek plain yogurt
  • 1/4 cup grated Parmesan cheese (1 oz)
  • 2 tablespoons chopped fresh basil leaves
  • 1/4 teaspoon pepper
  • 3 tablespoons butter or margarine, softened
  • 6 slices (1/2 inch thick) whole-grain bread
  • 3 slices (1 oz each) Cheddar cheese, cut in half
  • 1 tablespoon chopped fresh basil leaves
  • 9 (4-inch) wooden skewers
Instructions:
  • In a 4-quart saucepan, gently cook oil, onion, and garlic on medium-low heat for 5 to 10 minutes, stirring often, until onion is soft and translucent.
  • Throw in the juicy tomatoes and bring to a boil. Reduce to a simmer for 30 minutes, giving it an occasional stir. Off the heat, mix in yogurt, Parmesan cheese, 2 tablespoons of basil leaves, salt, and pepper. Transfer the soup to a blender, blend until velvety smooth.
  • Butter one side of each bread slice. Place 3 slices of bread, buttered side down, on the work surface. Add 2 slices of cheese and 1 teaspoon of basil leaves on each bread slice. Top with the remaining 3 bread slices, buttered side up. Cook three sandwiches at a time in a 10-inch nonstick skillet over medium heat until golden brown and cheese melts. Cut each sandwich into 6 squares and place 2 squares on each skewer.
  • To present, ladle the soup into small cups and garnish each with a sandwich skewer on top.

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