Name: Tomato pepper soup and grilled cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 red bell pepper, halved and seeded; 1 medium plum tomatoes, halved; 2 cloves garlic, peeled; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 cup canned pinto beans, drained and rinsed; 3/4 medium carrot, peeled and grated; 1 cup vegetable broth; 1/2 cup plain nonfat Greek yogurt; 55 g gluten-free bread; 1/4 cup reduced-fat cheddar cheese, shredded; 8 olive oil cooking sprays

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the bell pepper, tomatoes, and garlic with the olive oil and half the salt. Place the pepper cut-side down. Roast for 25 minutes until the vegetables are softened and the pepper skin is charred.
Transfer the roasted vegetables to a small pot. Add the pinto beans, grated carrot, and vegetable broth. Bring to a simmer over medium heat and cook for 10 minutes. Meanwhile, prepare the sandwich.
Remove the soup pot from the heat and use an immersion blender to process until smooth. Place the Greek yogurt in a small bowl. Whisk a ladleful of the hot soup into the yogurt to temper it, then stir that mixture and the remaining salt back into the pot.
Place the cheddar between the slices of gluten-free bread. Lightly coat the outside of the bread with cooking spray. In a skillet over medium-low heat, cook the sandwich for 4 minutes, flip, and cook for 4 minutes more until the bread is golden and the cheese is fully melted. Done when cheese is fully melted, 160°F.
Ladle the warm soup into a bowl and serve with the hot grilled cheese sandwich on the side.

Nutrition

Ingredients

Instructions

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