Tomato and Red Pepper Soup with Grilled Cheese

Take the canned tomato soup and grilled cheese sandwich lunch to another level when you make the soup yourself and add sweet pepper and herbs. To perk up the sandwich, a mustard and cream cheese spread melts with the cheddar.

Tomato and Red Pepper Soup with Grilled Cheese
Servings: 4 Prep 15 mins Cook 45 mins


  • 1 teaspoon olive oil
  • 1 medium-sized onion, chopped
  • 1 large sweet red pepper, cored, seeded and chopped
  • 2 cloves garlic, chopped
  • 3 cans (14-1/2 ounces each) no-salt-added whole tomatoes
  • 2 cups fat-free chicken broth
  • 1/4 cup tomato paste
  • 1 tablespoon sugar
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
Grilled Cheese:
  • 2 tablespoons light cream cheese
  • 2 tablespoons Dijon mustard
  • 8 slices low-calorie whole-wheat bread
  • 6 ounces 2% reduced-fat sharp cheddar cheese, shredded

Make It


1. Heat olive oil in a large nonstick pot over medium heat. Add onion, sweet red pepper and garlic. Cook for 5 minutes until softened. Add tomatoes, broth, tomato paste, sugar, basil, oregano and pepper. Break up tomatoes with a spoon. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes.

2. Working in batches, puree tomato mixture in a blender until smooth. Return to pot and simmer 5 minutes.

Grilled Cheese:

3. In a small bowl, stir together cream cheese and mustard. Spread evenly on 4 slices of bread. Sprinkle each evenly with cheddar cheese and top with remaining bread. Lightly coat outside of bread with cooking spray.

4. Heat a large nonstick skillet over medium heat. Place 2 sandwiches in skillet and cook 3 minutes on each side. Repeat with remaining sandwiches. Serve immediately with soup.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 362, Fat, total (g): 11, chol. (mg): 25, sat. fat (g): 6, carb. (g): 49, fiber (g): 9, pro. (g): 26, sodium (mg): 822, Percent Daily Values are based on a 2,000 calorie diet.