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Tomato Bisque with Whole Wheat Grilled Cheese Croutons


Smart Balance Pick

Recipe submitted by:

Smart Balance

Your rating: None Average: 5 (1 vote)
Difficulty: Easy

Course: Lunch

Main Ingredient: Cheese

Smart Balance Product: 
Smart Balance® Omega-3 Buttery Sticks

Ingredients: 

Soup
2 tbsp Smart Balance® Omega-3 Buttery Sticks
1 medium onion
1 cup carrots
1 celery stalk
3 cloves garlic
30 oz fresh plum tomatoes, peeled
32 oz fat free low sodium chicken broth
3 sprigs parsley
10 basil leaves
2 bay leaves
2 tbsp reduced-fat sour cream


Whole Wheat Grilled Cheese Croutons
4 slices of whole wheat sliced bread
4 oz reduced-fat (2%) American cheese
2 tbsp Smart Balance® Buttery Spread Original


Yield/Notes: 

This soup was first presented as part of our "Endless Summer Recipe" special feature.
Number of servings: 6

Nutrients per serving

Calories 199 kcal
Fat 10 g
Saturated Fat 4 g
Poly Fat 2 g
Mono Fat 3 g
Trans Fatty Acid 0 g
Cholesterol 13 mg
Sodium 495 mg
Carbohydrates 19 g
Dietary Fiber 4 g
Protein 10 g

STEP 1:

  

For the soup
Blanch tomatoes in a large pot of boiling water for 1 minute. Remove from water; when cool, the skin will easily peel off.

STEP 2:

  

Melt the Smart Balance® Omega-3 Buttery Sticks in a
large soup pot over medium heat. Finely chop the onions, carrots, celery and garlic, and add to the butter. Cook until soft, about 8-10 minutes.

STEP 3:

  

Add low sodium chicken broth and tomatoes, stirring well.

STEP 4:

  

Tie the herbs together with cooking string and drop them
into the soup; this will make it easy to remove them later. Add salt and fresh pepper. Reduce the heat to low and simmer, covered, for 30 minutes.

STEP 5:

  

Remove herbs and discard. Add sour cream and blend with an immersion blender until smooth (a regular blender would work too).

STEP 6:

  

For the croutons
Butter the bread slices on one side with Smart Balance®
Buttery Spread Original. Heat a large skillet over mediumhigh
heat and place two slices of bread, butter side down,
on the skillet. Add cheese so that it covers the bread, and
then top with the remaining two slices of bread, butter side
up.

STEP 7:

  

Brown until golden, about 2-3 minutes. Flip over and brown the other side.

STEP 8:

  

Remove from heat and place on a cutting board. Cut
sandwiches in half, then in quarters. Cut each quarter into
quarters again and serve hot on a platter with the soup.