Garden Fresh Tomato Soup w/Grilled Cheese

This time of year we are blessed with a plethora of fresh fruits and vegetables. One of my favorite activities on Thursday afternoons is to hit up the local farmers market.  I usually wander around until I get an inspiration for dinner. Tonight’s inspiration was brought to you by fresh tomatoes and herbs along with a fresh baked loaf of Batard bread from Red Fox Bakery. 

Tomato Soup

·         8-10 fresh vine tomatoes: cut into quarters.

·         1 shallot- medium sized (onion would work).

·         Garlic – fresh, diced – as much as you want.

·         ¼ cup of white or rose wine.

·         1 Tbs olive oil.

·         2 Tbs butter.

·         2 Tbs AP flour.

·         1 cup Almond milk.

·         Pinch Sea Salt.

·         Fresh Spices- I used Oregano, Thyme and Rosemary.

·         1 Tbs half and half or heavy whipping cream.

Sautee shallots in olive oil until translucent. Add garlic and fresh spices – be careful not to burn! When the garlic and spices are soft add the wine and tomatoes – toss to coat the tomatoes. Cover and let simmer on medium heat for 5-7 minutes- tomatoes should be mushy.  Throw the whole concoction into a blender and liquefy (be careful with the hot tomatoes).

In the same pan you cooked the tomatoes-  add the butter and flower- heat on medium and stir constantly (don’t burn it)- add the almond milk in three separate portions – stirring for a couple of minutes until the mixture thickens.  Stir for 2-3 minutes longer then add the tomato mixture. Simmer for a few minutes, stirring occasionally. Salt to taste. 

Serve in soup bowels- add a teaspoon or two of heavy cream (or half and half) – if you are really creative you can make a heart or other symbol with the cream.  Add a sprig of basil.

Nutrition:

Total Kcals:  203 

Fat:  11 gm    Kcals = 99     Fat =  49%

Pro: 4 gm     Kcals = 16       Pro = 8%

Cho: 22 gm  Kcals = 88       Cho = 43%

You can easily reduce the calories from fat by omitting the rue (butter and flour) but the soup won’t be as thick.

Grilled Cheese Sandwiches

-          Fresh Bread- any kind will do-  a dense, thick, crusty bread is best.  I love the Fresh Batard Bread from Red Fox bakery

-          Cheese – sliced thinly – to cover the bread slices.

-          Butter

Assemble cheese sandwiches-  bread, layer of cheese, bread.  Heat a skillet or flat pan.  Melt some butter over medium heat.  Place each sandwich on the pan and let heat through until lightly brown on one side- flip and heat until the cheese has melted and the bread is browned on the outside.

Serve the grilled cheeses with the tomato soup!  Great for dipping.

Nutrition (grilled cheese):

Total Cals:  565  

Fat:  23 gm    Kcals =  207       Fat = 37%

Pro: 15.5gm  Kcals =  62         Pro = 11%

Cho: 74 gm    Kcals = 296       Cho = 52%