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Instructions |
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Place oven rack on top third of oven. Preheat broiler to high. Halve
tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined
baking sheet. Broil 5 minutes or until skins are slightly blackened.
Remove and discard skins. Discard foil.
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Heat olive oil in a large saucepan over medium-high heat. Add
onion; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in
tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper;
bring to a boil. Stir in cream cheese and basil.
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Carefully place tomato mixture in blender. Remove center piece of
blender lid (to allow steam to escape); secure blender lid on
blender. Place a kitchen towel over lid (to avoid splatters). Blend
until smooth. Divide soup evenly among 4 bowls.
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Line baking sheet with foil. Coat 1 side of bread slices with cooking
spray; turn over. Top 2 slices with cheese and remaining bread
slices. Place sandwiches on pan; broil 30 seconds on each side or
until toasted. Cut each sandwich into 6 pieces; top servings evenly.
Nutritional Information
Calories 268
Fat 11.4 g
Satfat 4.6 g
Monofat 4 g
Polyfat 0.9 g
Protein 13 g
Carbohydrate 31 g
Fiber 7 g
Cholesterol 20 mg
Iron 2 mg
Sodium 641 mg
Calcium 195 mg
Sugars 13 g
Est. Added Sugars 2 g
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Originally Submitted
5/9/2016
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