Did you love grilled cheese sandwiches and tomato soup as a child? If so, you’ll love this revved-up version for grown-up tastes.
1 can low-salt tomato condensed soup
½ cup roasted red peppers (from the jar is fine)
6 oz. low-fat milk
8 thin (1-4 inch) slices crusty bread (Italian, French, etc.)
1 tsp olive oil
8 oz. ricotta cheese made with skim milk
1 tsp roasted garlic, finely chopped (fresh or jar)
3 tbsp. fresh chopped basil
2 tbsp. fresh chopped Italian parsley
1/2 tsp dried oregano
Salt and pepper to taste
1. Put the milk and peppers in a blender and puree to a pulp. Add it to the can of condensed soup in a medium-sized saucepan and stir. Bring to a simmer.
2. Brush bread slices very lightly with olive oil (as an alternative, use an olive oil cooking spray). Put them in a toaster over or under the broiler for 1 or 2 minutes, just to toast them. Keep an eye on them so they don’t burn and remove them as soon as they begin to lightly brown and crisp.
3. Salt and pepper both the soup and the cheese to taste.
4. Mix the ricotta, garlic basil, parsley and oregano into the cheese and stir well. Divide the cheese among the bread slices, about 1 oz. each.
5. Optional: garnish the soup with parsley or a sprinkle of Parmesan cheese.
Serving size: ½ cup soup and 2 pieces of bread with cheese.
Calories per serving: 179; Fat: 6 grams; Carbs: 13 grams; Fiber: 7 grams; Protein: 10 grams
Photo: Linda Waner