Super Fast

Roasted Tomato Soup

Waffle-Iron Turkey and Cheese Paninis
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Ingredients

  • 4 Roma tomatoes, halved lengthwise
  • 2 cloves garlic, chopped and divided
  • 1 Tbsp olive oil, divided
  • ½ onion, chopped
  • 1½ cups low-sodium chicken broth
  • Fresh basil leaves (optional)

Instructions

  1. Preheat oven to 425°F. Place tomatoes, cut side up, on a rimmed baking sheet lined with parchment paper.
  2. Combine 1 tsp garlic and ½ Tbsp oil; drizzle over tomatoes. Roast 30 minutes.
  3. Heat ½ Tbsp oil in a saucepan over medium heat. Add onion and remaining garlic; sauté 5 minutes or until tender. Add broth and roasted tomatoes; cook over medium heat, stirring often, 20 minutes.
  4. Use an immersion blender to puree soup in pan, or cool slightly and transfer mixture to a blender and puree. Return soup to saucepan, and cook just until thoroughly heated. Garnish with basil.

Side Dish Ingredients

  • 3 slices center cut bacon
  • 1½ Tbsp olive-oil mayonnaise
  • 1½ Tbsp Dijon mustard
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 4 slices whole-grain country-style bakery bread
  • 4 oz sliced deli-roasted turkey breast
  • 2 slices Cheddar cheese
  • ½ avocado, sliced
  • 1 cup organic arugula

Side Dish Instructions

  1. Preheat a large waffle iron to High. Place a paper towel on a large plate, add bacon, and cover with an additional paper towel. Microwave at HIGH 2 to 4 minutes or until crisp.
  2. Combine mayonnaise, mustard, salt, and pepper in a small bowl. Spread mixture on each slice of bread.
  3. Divide turkey, bacon, cheese, avocado, and arugula between 2 bread slices; top with remaining bread to make sandwiches.
  4. Cook sandwiches, in batches, in greased preheated waffle iron 3 to 4 minutes or until golden brown.

Nutritional Information

Main Side Total
Servings 2 2
Calories
127
496
623
Fat (g) 8 29 37
Sat. Fat (g) 1 8 9
Protein (g) 5 29 34
Carb (g) 11 28 39
Fiber (g) 2 8 10
Sodium (mg) 62 1219 1281

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