Dinner
Cheddar Cheese Sandwich with Tomato Soup
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
5 min |
35 min |
4 |
Dietary Restrictions
VegetarianEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
Tablespoon
olive oil
-
1
yellow onion
-
1/2
Teaspoon
salt
-
2
Tablespoon
tomato paste
-
28
Ounce
canned whole tomatoes
-
2
Cup
low sodium vegetable broth
-
1/2
Cup
cannellini beans canned
-
1
Tablespoon
unsalted butter
-
1
Teaspoon
maple syrup
-
1/4
Teaspoon
pepper
-
8
Slice
whole wheat bread
-
4
Teaspoon
dijon mustard
-
1
Cup
cheddar cheese shredded
-
1
Tablespoon
unsalted butter
Directions
-
Start by making your soup: Add olive oil to a pot. Once warm add the onion and salt. Cook on low heat for 10 minutes, stirring occasionally to make sure it doesn't burn.
-
Add the tomato paste, mix it in, and cook for 30 seconds more.
-
Add the canned tomatoes and vegetable broth. Increase the heat, bring the mixture to a gentle simmer and cook for 30 minutes, while stirring occasionally. Don't bring it to a boil, maintain a gentle simmer throughout the 30 minutes.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 473 kcal |
| Fat
| 23 g |
| Carbohydrates
| 48 g |
| Protein
| 21 g |
| Fiber
| 10 g |
| Sugar
| 11 g |
| Sodium
| 1163 mg |
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