CREAMY ROASTED TOMATO SOUP WITH GRILLED CHEESE CROUTONS

Serves 6.

• 3 pints cherry tomatoes

• 11/2 tbsp. olive oil, divided

• 1 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1 onion, chopped

• 2 garlic cloves, minced

• 1/2 tsp. dried thyme

• 1 (28-oz.) canned diced tomatoes, in their juices

• 4 c. low-sodium chicken broth

• 1/4 c. heavy cream

• Grilled Cheese Croutons (see recipe below)

Directions

Preheat oven to 450 degrees. Toss together the tomatoes, 1 tablespoon olive oil, salt and pepper. Spread the tomatoes in 1 layer on a rimmed baking sheet and roast for 20 minutes or until the tomatoes are browned in spots and exuding liquid.

Meanwhile, heat the remaining 1/2 tablespoon olive oil in a large, heavy pot over medium heat. Add the onions and sauté for 6 minutes, until the onions soften. Add the garlic and thyme and continue to cook, stirring, for another 2 minutes or until fragrant.

Add the canned tomatoes, chicken broth and the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer, uncovered, for 20 minutes. Blend with an immersion blender, food processor or blender until smooth and return to the pot. Add the cream and season with additional salt and pepper, if necessary.

Ladle into serving bowls and garnish with Grilled Cheese Croutons.

Nutrition information per serving without croutons:

Calories150Fat8 gSodium644 mg

Carbohydrates17 gSaturated fat3 gCalcium82 mg

Protein6 gCholesterol11 mgDietary fiber4 g

Diabetic exchanges per serving: 3 vegetable, 1 1/2 fat.

GRILLED CHEESE CROUTONS

Makes enough for 6 soup bowls.

• 2 tbsp. unsalted butter, softened

• 1/4 tsp dried thyme

• 6 slices thin-sliced whole-wheat bread

• 3 oz. Cheddar cheese, sliced thinly

Directions

In a small bowl, combine the butter and thyme. Lightly spread one side of each bread slice with butter.

Heat a large skillet over medium-high heat. Place three bread slices in the pan, buttered side down. Top each slice with cheese, then top with remaining slices of bread, buttered side up. Cook 2 to 3 minutes, until toasted; turn and cook other side. Remove from the pan and let cool for a few minutes. Cut into1/2-inch squares.

Nutrition information per serving:

Calories148Fat9 gSodium197 mgSaturated fat6 g

Carbohydrates10 gCalcium100 mg

Protein7 gCholesterol25 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 bread/starch, 1/2 high-fat meat, 1 fat.