Tomato Soup and Grilled Cheese

Millions of soup and grilled cheese fans can't be wrong. When it comes to tomato soup and grilled cheese, what is good for the belly is good for the soul and, while canned tomato soup isn't bad (except for the sodium), grilled cheese can be a little too good for the belly. Then again, that can be fixed. On the other hand, both the grilled cheese and tomato soup can be turned into something truly decadent.

Healthy Tomato Soup and Grilled Cheese

To make the soup, all you need to do is find a good can of low-sodium tomato soup that is not cream based. This should be plenty healthy for you. The real trick will be making the grilled cheese healthier, which relies a lot on the type of cheese you use. Look for low fat cheese, but go for real cheese; avoid anything processed.

Ingredients:

• 1 can tomato soup
• 1 cup low calorie popcorn (optional)
• Cooking spray
• 2 slices whole wheat bread
• 1 slice low-fat cheese

Directions:
Preheat oven to 350 degrees F. Cook the soup according to package directions and top with the popcorn for a little extra flavor.
Next, grease a cookie sheet with cooking spray then place two pieces of bread on it; put the cheese on one slice; toast the bread in the oven until the cheese melts; put the two pieces of bread together and serve.

>>Easy Homemade Tomato Soup Recipe

Tomato Soup and Grilled Cheese the Not-So-Healthy Way

When it comes to luxury, cheese satisfies like nothing else. Here is a very cheesy sandwich to go with a delicious homemade tomato soup.

Ingredients:

• 6 tomatoes
• Salt and pepper to taste
• 2 sprigs rosemary
• 2 tablespoons dried basil
• 1 teaspoon red pepper flakes
• 2 tablespoons dried thyme
• 1 cup tomato juice
• 1 tablespoon sugar
• 2 tablespoons butter
• 2 slices bread
• 1 tablespoon mayonnaise
• 2 slices cheddar
• 2 apple slices

Directions:

1. Preheat the oven to 350 degrees F.
2. Cut the tomatoes in half and squeeze out the seeds and water; sprinkle the tomatoes with the salt and pepper, rosemary, dried basil, red pepper, and thyme; put the tomatoes into the oven and bake for 30 minutes, or until they get dark and shriveled; grind them into a paste in a food processor while still hot. Pour the paste and the tomato juice into a soup pot and bring to a boil, stirring occasionally.
3. While the tomato juice is coming to a boil, butter two sides of the bread. Put the bread, butter side down, and cover one side with mayonnaise and the other with cheese; put the apples on top of the cheese; cover the sandwich with the other slice of bread by putting it so that the mayo touches the apples.
4. Put the sandwich into a skillet and cook it 3 minutes, then flip and cook another 3 minutes; repeat until the sandwich is cooked.

>>Italian Grilled Cheese Recipe