Sunday 9/26 "Grilled Cheese and Tomato Soup"

Money Saving Meal with Sandra Lee

Ingredients
For Tomato Soup :
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
2 carrots, diced
• 2 teaspoons minced garlic
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 (14.5-ounce) cans chicken broth

For Grilled Cheese :
• 8 slices whole-wheat bread
• 4 tablespoons butter
• 8 deli slices American cheese
• 1/2 cup grated Cheddar, divided
Directions
For Soup:
In a medium pot, over medium heat, add the canola oil. Stir in the onions and carrots and celery, and saute until the onions are soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes. Stir in the crushed tomatoes and broth. Bring to a boil, then reduce the heat to a simmer. Cook, covered for 30 minutes. (Reserve some soup for another recipe). Add the remaining soup to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper, to taste. Serve hot with grilled cheese sandwich.
For Grilled Cheese Sandwich:
Heat a large grill pan over medium-high heat. Butter 1 side of each slice of bread. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece. Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side. Cut into triangles and serve with tomato soup.

The verdict: This was delicious. My husband loves grilled cheese with tomato soup. Very kid-friendly as well. It was a little spicy (which I love) but the nursing baby did not take to it so well!