Roasted Tomato and Almond Soup
Kale and Caramelized Onion Grilled Cheese
Ingredients
- 1 (28-oz) can whole peeled tomatoes
- 1 shallot, quartered
- 2 cloves garlic
- ⅓ cup Marcona almonds, divided
- ½ cup fresh basil leaves
- Dash of kosher salt
- Dash of pepper
- 1 (14.5-oz) can low-sodium chicken broth
Instructions
- Preheat oven to 450°F. Stir together tomatoes (with liquid), shallot, and garlic on a foil-lined rimmed baking sheet. Bake 15 minutes or until shallot and garlic are tender.
- Carefully transfer mixture to a blender. Add ¼ cup almonds, basil, salt, pepper, and broth. Remove center of lid, and cover with a clean kitchen towel. Process until smooth. Transfer to a saucepan.
- Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes. Top individual servings with remaining almonds and additional fresh basil, if desired.
Side Dish Ingredients
- ½ cup diced red onion
- 2 tsp olive oil, divided
- 2 cups baby kale
- ½ tsp balsamic vinegar
- 4 (1-oz) slices whole-grain sandwich bread
- 2 (0.7-oz) slices Havarti cheese
Side Dish Instructions
- Cook onion in 1 tsp hot oil in a skillet over medium-high heat 10 minutes or until tender and browned. Add kale and vinegar; cook 1 minute. Remove from pan; wipe skillet clean.
- Top 2 bread slices with kale mixture and cheese; cover with remaining bread.
- Cook sandwiches in 1 tsp hot oil in skillet over medium heat 3 to 4 minutes per side or until toasted and cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
241
|
291
|
532
|
| Fat (g) | 14 | 13 | 27 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 11 | 13 | 24 |
| Carb (g) | 24 | 32 | 56 |
| Fiber (g) | 9 | 5 | 14 |
| Sodium (mg) | 584 | 412 | 996 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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