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Vegetable Soups

Creamy Tomato Soup with Grilled Cheese Rollups
Ingredients
This soup can be frozen for up to 2 months. For very little ones, freeze soup in an ice cube tray and warm just a few cubes at a time for a serving.
3 Tbsp. olive oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
1 small head cauliflower, trimmed, cored, and chopped
1 (28-oz.) can whole peeled tomatoes
1 cup low-sodium vegetable or chicken broth
1/2 tsp. dried basil
1/4 tsp. dried oregano
Salt and pepper
8 slices soft whole-wheat bread, crusts removed
8 slices cheddar cheese
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Creamy Tomato Soup with Grilled Cheese Rollups

Creamy Tomato Soup with Grilled Cheese Rollups

Creamy Tomato Soup with Grilled Cheese Rollups
  • Servings:Serves 4 to 8
  • Prep Time:10 minutes
  • Cook Time:30 minutes
directions
1. Heat 1 tablespoon oil in a large saucepan over medium until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 more minute.
2. Add cauliflower, tomatoes, broth, basil, oregano, and 1/2 teaspoon salt, then bring to a simmer. Reduce heat to medium-low, cover, and cook until cauliflower is very tender, about 20 minutes.
3. Working in two batches, transfer soup to a blender and puree until smooth, about 2 minutes. Return soup to pot and season with salt and pepper to taste. Cover and keep warm until ready to serve.
4. Working with one slice at a time, flatten bread with a rolling pin until very thin and even (roughly 1/8" thick), then top with a slice of cheese and roll into a cylinder.
5. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Add rollups and cook, turning occasionally, until outsides are golden and crispy and cheese is melted, 4 to 6 minutes, adding more oil as needed. Divide soup among bowls and serve with rollups.
Source: Hannaford fresh Magazine, September 2021
 
 
 
 
 
 
 
 
 
 
 
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