TOMATO BASIL SOUP AND PANINIS

This weekend it was so dreary out, I got rained and snowed on in the same walk. After that I just wanted to stay in and make comfort food. I loved tomato soup and grilled cheese as a kid so I decided to make a grown up version. And we had a lot of fresh basil we needed to use. Both of these recipes are great if you are watching your calories, and they are very filling! Enjoy!



CREAMY TOMATO BASIL SOUP

Ingredients

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Directions

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

1 cup of soup has about 80 Calories



TOMATO BASIL PANINIS

Ingredients

1 ripe plum tomatoes, cored and sliced
3 ounce(s) fresh mozzarella, sliced
1/4 cup(s) loosely packed fresh basil leaves
1 avacado
1/8 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
4 (1/2-inch thick) center slices whole-grain bread

You can also add chicken or turkey if you don't want the vegetarian version.

Directions

Prepare outdoor grill for direct grilling on medium. Or heat skillet on medium high.
Meanwhile, assemble panini: Place 2 slices bread on work surface. Divide tomatoes, mozzarella, basil, salt, and pepper evenly among slices. Top with remaining bread slices.
Place on hot grill grate. Place heavy skillet (preferably cast iron) on top of panini, press down, and cook 7 to 8 minutes or until bread is toasted and browned on both sides, turning over once.

Each sandwich has about 290 calories

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