By Lydia F
Grilled cheese and creamy tomato soup for picky eaters
6 steps
Cook:45min
A delicious meal to share with a family of picky eaters!
The tomato soup is from “MyHealthyDish” and her recipe under the name “creamy tomato soup” but the grilled cheese is my own creation.
Updated at: Wed, 31 Jul 2024 23:41:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
21
High
Nutrition per serving
Calories843.6 kcal (42%)
Total Fat60.8 g (87%)
Carbs46.5 g (18%)
Sugars11.2 g (12%)
Protein31.2 g (62%)
Sodium1392.4 mg (70%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Preheat oven to 375F
Step 2
Add your tomatoes, garlic, 2 tbsp of your olive oil, salt, black pepper, and dried oregano to the oven for 25-30 minutes.
garlic1 bulb
shallots2
salt½ tsp
Step 3
Add 1 tbsp olive oil, half an onion, your tomato paste, and the vegetable stock to a large pot
Cast Iron Pot
onion0.5
Tomato Paste1.5 Tbsp
Step 4
Add everything to a food processor and then put back into a pot and heat to keep warm while you make your sandwiches.
Cast Iron Pot
garlic1 bulb
shallots2
salt½ tsp
onion0.5
Tomato Paste1.5 Tbsp
basil
Step 5
Spread 1 tbsp of cream cheese onto each of your two slices of bread and then add 2 slices of sharp cheddar cheese, one slice if mozzarella cheese, and cook on a pan with butter until crispy. Repeat five times until you have five sandwiches.
Pan
sourdough bread10 slices
cream cheese10 Tbsp
butter3 Tbsp
Step 6
Lastly, add the heavy cream to your soup and it’s ready to serve!
Cast Iron Pot
heavy cream½ cup
Notes
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0 disliked
Delicious
Easy
Fresh
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Kid-friendly
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