Roasted Carrot and Tomato Soup
Grilled Cheese and Apple Sandwiches
Ingredients
- 8 carrots, cut into 1-inch pieces
- 1 onion, cut into 8 wedges
- 5 cloves garlic, peeled
- 3 Tbsp olive oil
- 2 tsp ground cumin
- 2 (28-oz) cans diced tomatoes
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 425°F. Toss together carrots, onion, garlic, oil, and cumin on a large rimmed baking sheet; spread in a single layer. Season lightly with salt and pepper. Bake 25 to 30 minutes or until browned and tender.
- Spoon half of vegetables into a blender. Add 1 can tomatoes, and process until smooth. Transfer to a large Dutch oven. Repeat with remaining vegetables and tomatoes.
- Cook over medium heat until thoroughly heated. Stir in sour cream, and season with salt and pepper to taste.
Side Dish Ingredients
- ¼ cup butter, softened
- 12 slices bread
- 1 (8-oz) pkg sliced Cheddar cheese
- 1 Granny Smith apple, thinly sliced
Side Dish Instructions
- Spread butter on one side of each bread slice. Top 6 nonbuttered sides of bread with cheese and apple slices. Top with 6 bread slices, buttered sides up.
- Cook sandwiches, in batches, in a large nonstick skillet over medium heat 2 to 3 minutes per side or until bread is toasted and cheese is melted.
Budget Friendly Meal Plan
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