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)


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:

Calories 150 Fat 8 g Sodium 644 mg

Carbohydrates 17 g Saturated fat 3 g Calcium 82 mg

Protein 6 g Cholesterol 11 mg Dietary fiber 4 g

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



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


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:

Calories 148 Fat 9 g Sodium 197 mg Saturated fat 6 g

Carbohydrates 10 g Calcium 100 mg

Protein 7 g Cholesterol 25 mg Dietary fiber 2 g

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