Slow Cooker
Tomato-Basil Soup
Grilled Pimiento Cheese Sandwiches
Ingredients
- 1 (14.5-oz) can crushed tomatoes
- 1 (14.5-oz) can petite diced tomatoes
- ½ onion, diced
- ¼ cup chopped celery
- 1 carrot, diced
- 2 cups low-sodium chicken broth
- ¼ cup heavy cream
- 2 Tbsp chopped fresh basil
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Combine crushed tomatoes, diced tomatoes, onion, celery, carrots, and broth in a 3- to 4-quart slow cooker. Cover and cook on LOW 6 to 8 hours.
- Stir in heavy cream, basil, salt, and pepper. If desired, blend with an immersion blender until smooth.
Side Dish Ingredients
- 1 cup pimiento cheese
- 6 slices sourdough bread
- 1½ Tbsp butter, softened
Side Dish Instructions
- Spread ⅓ cup pimiento cheese on 3 slices of bread. Top with remaining slices of bread.
- Spread outside of sandwiches with softened butter.
- Cook sandwiches in a hot skillet until golden brown on both sides.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
180
|
328
|
508
|
| Fat (g) | 7 | 13 | 20 |
| Sat. Fat (g) | 5 | 5 | 10 |
| Protein (g) | 6 | 8 | 14 |
| Carb (g) | 22 | 44 | 66 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 687 | 529 | 1216 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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