Tomato Basil Soup & Grilled Fontina Cheese

Ingredients

  • 2 tsp olive oil
  • 5 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken or vegetable broth
  • 3/4 tsp salt
  • 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 2 cups fresh basil leaves, thinly sliced
  • basil leaves , for garnish

Directions

  1. Heat oil in a large saucepan over medium heat.  Add garlic, stirring constantly. Add broth, salt, and tomatoes and bring to a boil.  Reduce heat and simmer 20 minutes. Add basil.
  2. Puree soup using a standard blender or hand blender or until desired consistency is reached. Garnish with basil leaves, if desired.

Grilled Fontina Cheese

Serves 2

Ingredients

  • 2 ciabatta rolls
  • EVOO (preferably garlic infused)
  • 8 oz. fontina cheese, divided
  • 1 bunch of basil leaves, chopped
  • salt & pepper, to taste

Directions

  1. Slice ciabatta rolls in half.  Drizzle with EVOO.
  2. Place fontina cheese on bottom half.  Top with basil leaves, salt and pepper.
  3. Place top back on sandwich, and grill over medium heat in a pan or in a Griddler, until cheese is melted. 
  4. Serve with Tomato-Basil Soup.
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