Tomato Soup and Grilled Cheese Panini
- 1 of 1 The night before cooking, core, halve and seed 3 lbs plum tomatoes. Combine 2 thinly sliced cloves garlic in a resealable bag with tomatoes. Refrigerate overnight. In the morning, combine tomatoes and garlic with 1 can (14.5 oz) reduced-sodium vegetable broth and 1/4 cup basil leaves in a 4-quart slow cooker. Season with 1/4 tsp each salt and pepper, cover and cook on HIGH for 6 hours or LOW for 8 hours. Once soup is almost done, heat panini press. Place 6 slices whole-grain bread on work surface. Spread 1/2 tsp jarred basil pesto on each slice. Cut 8 oz fresh mozzarella and 1 large tomato into 12 thin slices each. Place 2 slices mozzarella on each bread slice. Add 3 basil leaves, then 2 slices tomato and top each with 1 slice whole-grain bread. Coat both sides of sandwiches with nonstick cooking spray. Cook in panini press for 3 minutes (2 or 3 sandwiches per batch), until browned and cheese is melted. While sandwiches cook, ladle half the tomato mixture into a blender. Blend until smooth. Add remaining tomato mixture to blender if there is space (or do in batches); blend until smooth (or use an immersion blender instead). Divide among 6 bowls.
Servings Per Recipe: 6
Per Serving: 385 kcal cal., 17 g Fat, total, 19 g pro., 735 mg sodium, 9 g fiber, 12 g sugar, 8 g sat. fat, 42 g carb.