Wednesday, April 4

What's For Dinner -- Wednesday

On the menu tonight is Roasted Tomato Soup with Grilled Cheese & Grilled Pimento Cheese Sandwiches. Yumm!

Roasted Tomato Soup
Bite Me cookbook 

  • 2 cans diced tomatoes
  • 4 Tbsp olive oil, divided
  • 1/2 tsp salt, divided
  • 1/8+1/4 tsp pepper, divided
  • 1 small yellow onion, diced
  • 2 med. carrots, chopped
  • 2 med. celery stalks, chopped
  • 2 lrg cloves of garlic, minced
  • 2 Tbsp flour
  • 3 c. chicken broth
  • 1 bay leaf
  • 2 tsp sugar
  • 2 Tbsp butter
  • 1/4 - 1/2 tsp dried basil

      Preheat oven to 425 degrees F. Cover a baking sheet with aluminum foil and coat with nonstick cooking spray.
      Strain the tomatoes and reserve the juices in a medium bowl. Spread the strained tomatoes on the prepared baking sheet and drizzle with 2 Tbsp olive oil. Season with 1/4 tsp salt and 1/8 tsp pepper. Roast in the oven for 15 minutes.

      Meanwhile, heat the remaining 2 Tbsp olive in a large soup pot over medium heat. Add the onion, carrots, celery and garlic. Cook until softened, about 8 minutes. 

      Add flour and stir to coat. 

      Over high heat, add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, sugar, and remaining salt and pepper. Bring to a boil, then reduce to a gentle simmer. Cover and continue to simmer for 30 minutes.

      Remove from heat and discard the bay leaf. Using a blender, puree the soup until smooth.
      Stir in 2 Tbsp butter and dried basil.
      Ladle into soup bowls.
Ready to serve!
*The cookbook says it makes 11 servings and I'm guessing that each serving is rough a cup.*
**Each serving is 3 points+**

     While the soup was simmering for 30 minutes, I started working on the grilled cheeses.

     The girls' sandwiches had just a touch of spicy brown mustard and a good slice of Velveeta. My sandwich and the hubby's had a good amount of spicy brown mustard with a thin slice of Velveeta and a good helping of lite pimento cheese. We grilled 'em up and they were goooooood. :)

     This is a great leftover soup because the flavors become more pronounced the next day or two. Enjoy!


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