Tomato Soup With Grilled Cheese Sandwiches
- 1 14- ounce can of chopped tomatoes
- 1/8 cup olive oil
- salt & pepper to taste
- 1 stalk celery diced
- 1 small carrot diced
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 bay leaf
- 1 tbsp butter
Strain the tomatoes and set the juice aside. Put tomatoes onto a baking sheet and season with salt & pepper. Drizzle half of the oil over the tomatoes and mix. Roast until the tomatoes caramelize and turn a darker red. 15-20 minutes.
Add oil to a pan on med-low heat and cook the carrot, onion, and celery until soft.
Add the tomatoes, reserved juice, bay leaf and broth. Bring to a boil on high, then bring back down to low and simmer until veggies are soft. Add butter and use and puree with an immersion blender (or food processor/regular blender).
Calories: 142kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 394mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2865IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 2mg