Grilled Cheese & Creamy Tomato Soup

Fall Favorite

SPONSORED CONTENT - SKY Academy

Ingredients

• 2 TBSP Butter

• 1/2 cup chopped onion

• 1 can (28 oz) Diced Tomatoes, undrained

• 1 cup reduced-sodium Chicken Broth, or Vegetable Broth

• 1 tablespoon Tomato Paste

• 1/4 teaspoon kosher salt

• 1/2 cup heavy (whipping) cream

• Whole Wheat Bread (or your favorite)

• Bacon (Cooked)

• Tomato Sliced

• Package of American Cheese

• 4 TBSP Butter (Softened)

• Optional: Sour cream and fresh basil

Instructions:

Hands On: 25 minutes

Total: 25 minutes

For Soup:

Melt butter in a medium saucepan over medium heat. Add onions; cook 2 to 3 minutes, or until onion softens, stirring occasionally.

Add undrained tomatoes, broth, tomato paste and salt; mix well. Bring to a boil over medium heat.

Reduce heat to low; simmer 5 to 10 minutes, or until slightly thickened, stirring occasionally.

Slowly add 1/2 cup tomato mixture to cream; mix well. Gradually stir cream mixture into saucepan. Remove from heat.

Pour into blender or food processor container and work in batches if necessary; cover. Pulse a few times, then blend just until smooth. Garnish each serving with sour cream and basil, if desired.

For Grilled Cheese:

Heat up a medium frying pan. Spread butter on one side of each piece of bread. Place bread, butter side, down in pan.

Next, place cheese slices, bacon, tomato onto of slice. Add other piece of bread on top (butter side facing upwards.)

Cook until bottom slice of bread is golden brown (1-2 minutes). Then flip. Continue cooking each side until desired crispiness.

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Sky Academy

705 Center Rd, Venice

(941) 244 -2626

www.swflymca.com

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