Slow Cooker
Tomato-Basil Soup
Grilled Pimiento Cheese Sandwiches
Ingredients
- 1 (28-oz) can crushed tomatoes
- 2 (14.5-oz) cans petite diced tomatoes
- 1 onion, diced
- 1 stalk celery, chopped
- 2 carrots, diced
- 1 (32-oz) carton less sodium chicken broth
- ½ cup heavy cream
- 3 Tbsp chopped fresh basil
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Combine crushed tomatoes, diced tomatoes, onion, celery, carrots, and broth in a 5- to 7-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
- 2 cups pimiento cheese
- 12 slices sourdough bread
- 3 Tbsp butter, softened
Side Dish Instructions
- Spread ⅓ cup pimiento cheese on 6 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 | 6 | 6 | |
| Calories |
178
|
328
|
506
|
| 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) | 998 | 529 | 1527 |
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