Tomato soup and grilled cheese has to be one of the greatest American classic lunches of all time. It is comforting, satisfying and ultimately delicious. My tomato bisque gets a finish from “Greek” Cream Cheese and Greek Yogurt
- 2 28 oz. Cans of San Marzano peeled whole tomatoes
- 1 tablespoon olive oil
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 1/2 onion, diced
- 1 garlic clove, smashed
- 1 pinch red pepper flakes
- 1/2 teaspoon dried thyme
- 1 quart vegetable stock or broth
- 4 oz. “Greek” Cream Cheese and Greek Yogurt, softened
- Salt and Pepper to taste
*this soup will make more than enough for one, so freeze the remainder for another day!
Saute celery, onion, carrot, garlic, thyme and red pepper flakes in olive oil until slightly softened. Add in the whole tomatoes and chicken stock. Let this simmer for about 20 minutes. Remove from the heat and let cool slightly. Blend this mixture adding in the 4 oz. of cream cheese a little at a time. Return to the heat making sure to stir in any remaining cream cheese until melted.
- Non-stick cooking spray (trust me you don’t need the extra butter here!)
- 1 oz. “Greek” Cream Cheese and Greek Yogurt, softened
- 1 oz. shredded sharp cheddar cheese
- pinch of salt and pepper
- 2 slices of any thick cut bread (I used a whole grain loaf)
*I also added thin sliced tomato and turkey bacon to my grilled cheese! #unreal
Beat together with an electric mixer the cream cheese, cheddar cheese, salt and pepper until combined and fluffy. Spread this mixture evenly onto the bread. Spray a non-stick cooking pan with cooking spray generously. Sear the sandwich on both sides until golden brown. If the cheese mixture isn’t warm enough, pop it in an oven for a few minutes. This will only benefit the sandwich and make the cream cheese gooey and delicious.